Burmese Tofu Salad

local_grocery_store Ingredients

• 1 cup chickpea flour
• 3 cups water
• 1/2 tsp salt
• 1 cucumber, sliced
• 1 carrot, julienned
• 1 red bell pepper, sliced
• 2 green onions, sliced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 clove garlic, minced
• 1 tsp ginger, grated

restaurant_menu Method

1. 1.In a large bowl, whisk together the chickpea flour, water, and salt until smooth.
2. 2.Pour the mixture into a greased 8-inch square baking dish and let it set for at least 30 minutes.
3. 3.Once set, cut the tofu into bite-sized pieces.
4. 4.In a small bowl, whisk together the lime juice, soy sauce, garlic, and ginger to make the dressing.
5. 5.In a large bowl, combine the cucumber, carrot, red bell pepper, green onions, and cilantro.
6. 6.Add the tofu to the bowl and toss everything together with the dressing.
7. 7.Serve immediately and enjoy!

lightbulb_outline Tips

• chevron_rightIf you can't find chickpea flour, you can use besan flour instead.
• chevron_rightFeel free to add any other veggies or toppings that you like, such as chopped peanuts or sesame seeds.
• chevron_rightThis salad is best served fresh, but you can store leftovers in the fridge for up to 2 days.