Tofu Thoke Burmese Salad (Printable)

Silken tofu tossed with fresh herbs, crisp vegetables, and a tangy nutty dressing for a vibrant Burmese-style salad.

# What You'll Need:

→ Tofu

01 - 14 oz soft (silken) tofu, drained

→ Vegetables & Herbs

02 - 1 small red onion, thinly sliced
03 - 1 small tomato, diced
04 - 1 small cucumber, julienned or thinly sliced
05 - 1 small handful fresh coriander leaves, chopped
06 - 1 small handful fresh mint leaves, chopped
07 - 2 spring onions, finely sliced

→ Crunch & Garnish

08 - 1 oz roasted peanuts, roughly chopped
09 - 2 tbsp crispy fried shallots
10 - 1 tbsp toasted sesame seeds

→ Dressing

11 - 2 tbsp roasted chickpea flour (or gram flour)
12 - 2 tbsp light soy sauce (use tamari for gluten-free)
13 - 1 tbsp fresh lime juice
14 - 2 tsp toasted sesame oil
15 - 1 garlic clove, finely minced
16 - 1 small red chili, thinly sliced (optional)
17 - 1/2 tsp sugar
18 - Salt, to taste

# Method:

01 - Carefully cut the drained silken tofu into bite-sized cubes. Place in a large mixing bowl.
02 - Add the red onion, tomato, cucumber, coriander, mint, and spring onions to the bowl with the tofu.
03 - In a small bowl, whisk together the chickpea flour, soy sauce, lime juice, sesame oil, minced garlic, chili (if using), sugar, and a pinch of salt until well combined.
04 - Pour the dressing over the tofu and vegetables. Gently toss everything together, being careful not to break up the tofu.
05 - Sprinkle the chopped peanuts, crispy shallots, and toasted sesame seeds over the salad. Give one final gentle toss.
06 - Serve immediately, garnished with extra herbs and a wedge of lime if desired.

# Expert Hints:

01 -
  • It comes together in twenty minutes but tastes like something you've been working on all afternoon
  • The contrast between silky tofu and crunchy toppings is genuinely satisfying
  • Its one of those rare salads that actually fills you up completely
02 -
  • Chickpea flour might seem strange in a salad dressing, but it thickens everything slightly and adds this incredible nutty depth you cannot get any other way
  • This salad does not keep well—the tofu releases water and the vegetables get sad, so make only what you'll eat right now
03 -
  • If your chickpea flour isn't already roasted, toast it in a dry pan over medium heat until fragrant and slightly darker—about three minutes
  • The salad tastes even better after five minutes of sitting, so give it a little rest before serving if you can

Go Back