Tatsu's Tofu Salad for Mom
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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.
Easy
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PrintIngredients
For 2 Person(s)
Cream
- 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
- Strain the liquid from the salted shrimp and remove the excess liquid by hand-squeezing.
- 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.
- 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.
- 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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