A delicious crispy shredded salad with Southeast Asian inspirations centered around my tasty teriyaki tofu.
Do check that all your ingredients are vegan as it can depend on the brand you are using. Hoisin sauce are vegan in general, but check the label to make sure.
How to make vegan shredded salad with teriyaki tofu
Start with the teriyaki tofu by pressing your tofu between sheets of paper towels to get out as much as you can of the liquid.
Gently fry the garlic in sesame oil until golden, make sure to not burn the garlic. Add the rest of the ingredients and quickly whisk together.
Bring the sauce to a boil, before turning down the heat and let it simmer gently until it has thicken.
While the teriyaki sauce is cooling down, shred the pressed tofu on the largest side of you shredder and spread on a baking sheet.
Mix the tofu with the cooled down teriyaki sauce.
Bake in the oven, while you prepare the rest of the ingredients to the salad.
Whisk together the ingredients to the salad dressing and set aside.
Boil water to cook the rice noodles. Cooking rice noodles goes quickly and once you drained the hot water, add the noodles into cold water to stop the cooking process and avoid the noodles sticking together.
Now prepare the rest of the vegetables to start building your salad. Peel and shred the carrots as well as the white cabbage.
Drain the rice noodles before mixing with shredded carrots and cabbage. Pour the dressing over the vegetables and mix well so that everything is coated.
Wash the gem lettuce and place eight leaves on a large serving plate, this will be the bowls to serve your shredded salad in.
Add the shredded salad to the gem lettuce leaves and top with the teriyaki tofu.
To add more texture to your salad, top with sesame seeds or fried onions.
For further directions and full measurements, see the recipe card below.
As always with my vegan recipes, check that the brands you use are vegan appropriate.
Substitutes
If you prefer to use meat, I recommend using minced turkey or chicken, its lighter taste marries well with the teriyaki sauce without taking over the flavour.
Variations
For other variations of my shredded tofu, try my barbecue shredded tofu or bulgogi shredded tofu.
For a basic pasta salad I have a recipe for this.
I have a whole Pinterest board with my favourite summer salad recipes check that out for all delicious salads in one place.
Vegan shredded salad with teriyaki tofu
Ingredients
- 2 carrots shredded
- ¼ white cabbage shredded
- 100 g rice noodles vermicelli
- 1 gem lettuce 8 large leaves
Optional
- White and black sesame seeds
- Fried onions
Shredded teriykai tofu
- 500 g firm tofu
Teriyaki sauce
- 4 cloves of garlic minced
- 8 tbsp dark brown sugar
- 8 tbsp hoisin sauce
- 4 tbsp dark soy sauce
- 4 tbsp sesame oil
- 2 tbsp fresh ginger minced
Asian dressing
- 4 tbsp soya sauce
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- Pinch of dried chili flakes
- 1 ½ tbsp lime juice
Instructions
Teriyaki tofu
- Set the oven to 200 °C (390 °F).
- Press the tofu between paper towels and put a pot on top, to get out most of the liquid.
- Gently fry the garlic in a bit of sesame oil.
- Add the rest of the ingredients to make the sauce.
- Whisk together and bring to boil.
- Lower the heat and let simmer for 3-5 minutes.
- Let cool a bit before mixing with tofu.
- Shred tofu on largest side of the shredder.
- On a cookie sheet, mix shredded tofu with the teriyaki sauce.
- Cook for thirty minutes, but stir after each ten minute.
Dressing
- Whisk all ingredients for the salad dressing in a small bowl, set aside
Salad
- Boil water and cook rice noodles for three minutes.
- Drain noodles and let rest in cold water
- Peel and shred the carrot
- Shred the white cabbage.
- Mix the carrots, white cabbage and rice noodles.
- Pour the dressing over.
- Wash the gem lettuce and place eight leaves on a large serving plate.
- Add the shredded salad to the leaves.
- Top with teriyaki tofu.
- Optional top with sesame seeds or fried onions.