Vegan Tofu And Herb Salad Recipe

• 1 (3.5-ounce; 100g) package aburaage (fried tofu pouch)
• 1 Thai green chili, thinly sliced crosswise (or more, for a spicier dressing)
• 2 inches (20g) fresh ginger, peeled and sliced into 1/8-inch-thin matchsticks
• 2 cloves (10g) garlic, thinly sliced
• 3 tablespoons (50g) soy sauce
• 5 tablespoons (75g) freshly squeezed lime juice (from about 2 limes)
• 1/2 teaspoon (1g)
• (see note) or kosher salt
• 1 1/2 tablespoons (25g)
• or light brown sugar
• 1/4 medium white onion (50g), thinly sliced
• 1/2 medium carrot (50g), sliced into 1/8-inch-thin matchsticks
• 1 small cucumber (65g), sliced into thin rounds
• 2 medium radishes (40g), thinly sliced
• 4 ounces (110g) roughly torn mixed soft herbs, such as basil, mint, and cilantro
• 2 ounces (60g) lettuce, roughly torn
• Cooked sticky rice, for serving (optional)

1. Remove aburaage from package and place in a large bowl. Cover with at least 3 quarts (2.7L) boiling water and stir to rinse off oil. Drain and rinse with more hot water until pouches no longer feel greasy. Squeeze aburaage to remove any excess liquid. Cut crosswise into 1-inch strips and return to large bowl.
2. In a small pot, combine Thai green chili, ginger, garlic, soy sauce, lime juice, kala namak or salt, and palm sugar. Over medium heat, warm mixture until sugar dissolves and garlic and ginger begin to wilt. Do not simmer. Pour warm dressing over aburaage and allow it to marinate for about 10 minutes.
3. Toss marinated aburaage and warm dressing with onion, carrot, cucumber, radishes, herbs, and lettuce. Serve salad immediately on its own or with sticky rice.

green chili, fresh ginger, garlic, soy sauce, freshly squeezed lime juice, salt, light brown sugar, white onion, carrot, cucumber, radishes, herbs, sticky rice

Taken from www.seriouseats.com/recipes/2018/03/vegan-tofu-and-herb-salad.html (may not work)