Tofu Salad
This Tofu Salad, High in Protein, Low-carb, and Vegan. It is a delicious combination of tofu, zucchini, lemon, and lotus root in a flavorful dressing. And it looks incredible and tastes far and away superior! At the same time, it is additionally impeccable as a nutritious lunch or as a starter with other Asian-propelled dishes.
How tho make tofu salad
INGREDIENTS
• 5 sea shrimp
• 1/4 teaspoon salt
• 100g extra-firm of tofu, drained and cut into 1-2cm cubes
• 1/2 teaspoon chili powder
• 1 teaspoon honey
• 2 teaspoons ketchup
• 1 teaspoon fish sauce
• 1 teaspoon olive oil
• 2 teaspoons Korean spicy sauce
• 1/2 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/2 zucchini, shredded
• lemon slices
• Thai hot sauce (option)
• Salad
• 160g lotus root, sliced
INSTRUCTIONS
1. Rub the shrimps with a teaspoon of salt and rinse immediately.
2. Make the sauce mixture, combine chili powder, honey, ketchup, fish sauce, olive oil, Korean spicy sauce, lemon juice, and salt in a bowl. Set aside.
3. Mix the lotus root, shrimp, and 3/4 sauce mixture in a fresh bag.
4. Add tofu into the other 1/4 sauce mixture and make each side of tofu covered with a thin sauce mixture.
5. Preheat oven to 356℉. Place the ingredients on a baking sheet and roast them for 20-23 minutes.
6. Whisk together the zucchini and lemon slices with the baked ingredients on a plate. Drizzle the dressing over the salad and serve it.
Tofu Salad
Ingredients
- 5 sea shrimp
- 1/4 teaspoon salt
- 100g extra-firm of tofu drained and cut into 1-2cm cubes
- 1/2 teaspoon chili powder
- 1 teaspoon honey
- 2 teaspoons ketchup
- 1 teaspoon fish sauce
- 1 teaspoon olive oil
- 2 teaspoons Korean spicy sauce
- 1/2 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/2 zucchini shredded
- lemon slices
- Thai hot sauce option
- Salad
- 160g lotus root sliced
Instructions
- Rub the shrimps with a teaspoon of salt and rinse immediately.
- Make the sauce mixture, combine chili powder, honey, ketchup, fish sauce, olive oil, Korean spicy sauce, lemon juice, and salt in a bowl. Set aside.
- Mix the lotus root, shrimp, and 3/4 sauce mixture in a fresh bag.
- Add tofu into the other 1/4 sauce mixture and make each side of tofu covered with a thin sauce mixture.
- Preheat oven to 356℉. Place the ingredients on a baking sheet and roast them for 20-23 minutes.
- Whisk together the zucchini and lemon slices with the baked ingredients on a plate. Drizzle the dressing over the salad and serve it.
This is the best tofu recipe I have come across, yum!
My daughter and I love tofu salad!!
Looks very good and like a healthy recipe I’d love to eat on the regular!
This was so easy to make, lots of flavor and I love when I find a recipe where I already have most of the ingredients in my kitchen. Will make it again for sure! I have found my go to tofu recipe.
Fast, tasty way to prepare tofu. We served it on a salad and will definitely do this again.
I love how many veggies this dish has! Simple sauce too!
Made this tonight for a group of friends and everyone raved! Thanks for the great recipe!
Made this last night. Excellent!