We are making Tofu Salad with delicious garlic dressing. Lightly break the tofu to mix with the vegetables and enjoy the salad!
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Tofu Salad with Garlic Dressing Recipe (Delicious and Nutritious Salad with Seasonal Vegetables)
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| Cook Time | 20 minutes |
| Chilling the vegetables is not included in cook time. |
| Servings |
people
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
|
Ingredients
Salad
300 g Firm Tofu or soft silken tofu Spring Onion Leaves 2 leaves Red Leaf Lettuce 6 Cherry Tomatoes 40 g New Onions 1/2 Cucumber 2 String Bean Pods 6 Snap Pea Pods 6 pieces Broccoli Florets bite-size
To boil the vegetables
500 ml Water 1 tsp Salt
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Let’s remove the excess water from the tofu. Remove the tofu block from the package.
- Warp the tofu with a paper towel. Let the tofu sit in the fridge while preparing for the next step.
- Let’s cut the vegetables. Cut the string bean pods into 3 pieces.
- Pull off the strings from the snap bean pods.
- Cut the broccoli into bite-size pieces.
- Put the salt in the pot of hot water and dissolve. Bring to a boil at high heat.
- First, cook the string bean pods for 2 minutes.
- Next, add the broccoli and snap bean pods and cook for 1 more minute.
- Turn off the burner and remove the vegetables with a mesh strainer.
- Let them cool down on a mesh strainer while using a paper fan.
- Let’s serve the vegetables in a salad bowl. Remove the firm part from the red leaf lettuce leaves and tear the leaves into bite-size pieces.
- Spread the lettuce in the bowl. Place the boiled string bean pods, broccoli, and snap bean pods on the lettuce.
- Remove the stems from the tomatoes, cut them in half and place in the bowl.
- Thinly slice the new onion, also known as a new onion. This onion is harvested early and shipped right away, so it is fresh, juicy and less spicy.
- Add the onion slices.
- Cut the cucumber lengthwise, cut it diagonally into 3 mm (0.1") slices and arrange the slices.
- Cover the salad bowl with a plastic wrap and let it chill in the fridge.
- Finally, chop the spring onion leaves into fine pieces.
- When the vegetables are chilled, serve the tofu on the salad. Scoop the tofu with a spoon and place it on the vegetables.
- Sprinkle on the spring onion.
- Let’s prepare for the garlic dressing. Chop the bacon slice into fine pieces.
- Cut the garlic clove in half and remove the root part.
- Make vertical cuts in the garlic, slice across the initial cuts and then chop the garlic clove into fine pieces.
- Put the olive oil and chopped garlic in a small pan and turn on the burner.
- Stir-fry the garlic on low heat until aromatic.
- Add the bacon and continue to stir-fry.
- When the bacon is slightly colored, add the soy sauce and sugar.
- Stir to combine and turn off the burner. Grate the new onion and add it to the mixture.
- Finally, add the lemon juice to it.
- Mix evenly.
- Pour the dressing on the tofu with a spoon.
Recipe Notes
Use everyday vegetables to make your own tofu salad. No need to use the same ingredients shown in this recipe.
Adding animal protein, such as soft boiled egg, canned tuna and boiled meat slices, makes it more nutritious and balanced salad.
