Burmese Tofu Salad

Burmese Tofu Salad is a vibrant, flavorful dish that combines crispy tofu with fresh vegetables and a tangy dressing, perfect for a late-night snack. This vegan delight is not only satisfying but also packed with nutrients and textures that make each bite exciting.

Ingredients

• Firm tofu - 200 grams
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Maple syrup - 1 teaspoon
• Garlic powder - 1 teaspoon
• Cucumber - 1 small, diced
• Cherry tomatoes - 100 grams, halved
• Red onion - 1/4, thinly sliced
• Fresh cilantro - 2 tablespoons, chopped
• Peanut butter - 1 tablespoon
• Water - 1 tablespoon
• Chili flakes - 1/2 teaspoon
• Salt - to taste

Steps

1. Press the tofu for about 15 minutes to remove excess moisture, then cut it into cubes.
2. In a bowl, mix soy sauce, lime juice, maple syrup, garlic powder, and chili flakes to create a marinade.
3. Marinate the tofu cubes in the mixture for at least 10 minutes.
4. Heat a non-stick skillet over medium heat and add the marinated tofu cubes. Cook until golden and crispy on all sides, about 10-12 minutes.
5. While the tofu is cooking, prepare the salad by combining diced cucumber, halved cherry tomatoes, sliced red onion, and chopped cilantro in a large bowl.
6. In a small bowl, whisk together peanut butter, water, and a pinch of salt to create a dressing.
7. Once the tofu is cooked, let it cool slightly before adding it to the salad mixture.
8. Drizzle the peanut dressing over the salad and toss gently to combine. Serve immediately.

Nutrition

• Calories: 320
• Protein: 16 g
• Carbs: 25 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 550 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• High in protein from tofu, supporting muscle health.
• Rich in vitamins and minerals from fresh vegetables, promoting overall health.

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