Burmese tofu salad
Experience a burst of flavors with our Burmese tofu salad. Made with fresh greens, flavorful dressing, and topped with crispy tofu for a delightful crunch.
Ingredients:
- 450g Tofu (firm or medium), cut in strips
- 4 tablespoons Burmese Masala, or as desired
- 1 Onion (medium), finely sliced
- 2 sprigs Green onions, finely sliced
- 2-3 teaspoons Soy sauce
- 1/4 cup Cilantro
- 1-2 pinches Ajinomoto, optional
- 2 tablespoons Lime juice
- 1 pinch Salt, optional
Instructions:
- Combine all the listed components in a bowl and savor it alongside your dish.
- Burmese Masala Recipe: 25 large garlic cloves 35 hot green chilies (such as Thai bird chilies) 1 cup dry-roasted red skin peanuts, coarsely ground 2 tablespoons chickpea flour ½ teaspoon turmeric powder ½ cup refined oil Instructions: Blend the garlic and chilies until coarse. Heat oil in a non-stick or thick-bottomed pan (use non-stick for easy cleanup). Sauté the garlic and chilies until golden, being careful not to burn them. Add chickpea flour and turmeric, toasting briefly. Remove from heat and mix in the chopped peanuts. Once cooled, store in a dry container. This mixture can be refrigerated for months. Note: the amounts for the Burmese masala are approximate.
Summary:
- Calories: 491 kcal
- Fat: 21 g
- Protein: 46 g
- Carbs: 47 g
- Potassium: 1295 mg
- Magnesium: 232 mg