Tofu Thoke Burmese Salad (Printable)

A vibrant Burmese salad with silky tofu, fresh herbs, and tangy nutty dressing—light, satisfying, and full of bold flavors.

# 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
12 - 2 tbsp light soy sauce
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
17 - 1/2 tsp sugar
18 - Salt to taste

# How-To Steps:

01 - Cut drained silken tofu into bite-sized cubes. Transfer to large mixing bowl, handling gently to maintain structure.
02 - Combine red onion, tomato, cucumber, coriander, mint, and spring onions with tofu in mixing bowl.
03 - Whisk chickpea flour, soy sauce, lime juice, sesame oil, garlic, chili, sugar, and pinch of salt in small bowl until thoroughly combined.
04 - Pour dressing over tofu and vegetables. Gently fold together, taking care not to break up delicate tofu pieces.
05 - Sprinkle chopped peanuts, crispy shallots, and sesame seeds over salad. Give one final gentle toss to distribute evenly.
06 - Plate immediately. Garnish with additional fresh herbs and lime wedge if desired.

# Expert Advice:

01 -
  • The contrast between silky tofu and crunchy toppings creates an incredibly satisfying texture in every bite
  • It comes together in literally 20 minutes but tastes like something that required way more effort
02 -
  • Silken tofu is fragile here, so use the gentlest folding motion you can muster when combining
  • Roasting your own chickpea flour in a dry pan until fragrant makes an enormous difference
03 -
  • Use a microplane to grate the garlic so it dissolves seamlessly into the dressing
  • If your chickpea flour isn't already roasted, toast it in a dry pan until it smells fragrant and turns golden

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