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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

Tofu Salad Recipe Step 2
Tofu Salad Recipe Step 8

INSTRUCTIONS
1. Rub the shrimps with a teaspoon of salt and rinse immediately.

Tofu Salad Recipe Step 1
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.

Tofu Salad Recipe Step 3
3. Mix the lotus root, shrimp, and 3/4 sauce mixture in a fresh bag.

Tofu Salad Recipe Step 4
4. Add tofu into the other 1/4 sauce mixture and make each side of tofu covered with a thin sauce mixture.

Tofu Salad Recipe Step 5
5. Preheat oven to 356℉. Place the ingredients on a baking sheet and roast them for 20-23 minutes.

Tofu Salad Recipe Step 7

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
Print Recipe
5 from 7 votes

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Salad
Cuisine: Chinese
Keyword: Tofu Salad
Servings: 2
Calories: 120kcal

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.

8 Comments

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  8. Dawn Walker

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