Tatsu's Tofu Salad for Mom


This salad is versatile. Tofu has a neutral taste that helps balance seasoning, spice and oil. I recommend using semi-soft or medium-soft tofu for this dish. I used fresh Asian greens, but you can substitute with any greens: spinach, arugula or even broccoli. We use ramen noodles and shrimp for crunch, but you can use nuts or grains. Avocado adds a nice buttery flavor and lime ties everything together. 


Tatsu's Tofu Salad for Mom


For 2 Person(s)


  • For the shrimp soy:
  • 1 ounces Korean-style salted shrimp (available at Asian markets)
  • 2 cloves garlic, minced fine
  • 4 tablespoons light soy sauce
  • 1 1/4 cups olive oil
  • 1 teaspoons sugar
  • For the salad:
  • 1 package medium-soft tofu, cut into bite-size chunks
  • 1 bunch mixed greens
  • 1 handfuls purple basil, chopped
  • 1 handfuls okra pods, chopped
  • 1/4 avocado, sliced
  • Fried ramen noodles (optional)
  • Fried small dried shrimp (optional)
  • Spicy peppers, diced (optional)
  • Lime wedges
  • Freshly ground black pepper

Tatsu's Tofu Salad for Mom Directions

  1. Strain the liquid from the salted shrimp and remove the excess liquid by hand-squeezing.
  2. Finely chop the shrimp then whisk them together with the rest of the ingredients in a bowl until mixed evenly. Refrigerate for up to 1 week. Bring to room temperature before using.
  3. Place the tofu in a large bowl. In a separate bowl, combine the greens, basil, okra, avocado and optional ingredients, if using, and place on top of the tofu.
  4. Drizzle with the shrimp soy to taste, squeeze on generous amount of lime juice and finish with freshly ground pepper, to taste.

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