Vegan shredded salad with teriyaki tofu
A delicious crispy salad with Southeast Asian inspirations centered around my tasty shredded teriyaki tofu.
Servings: 8 portions
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.