Tofu Salad (Tohu Thoke) Recipe

Tofu: Firm tofu is used for its ability to hold shape and absorb flavors.

Cabbage: Shredded cabbage adds a crunchy texture and freshness to the salad.

Carrots: Julienne-cut carrots provide a sweet and crisp element.

Peanuts: Crushed peanuts add a nutty flavor and crunchy texture.

Soy sauce: This adds a salty and umami flavor to the dressing.

Lime juice: Freshly squeezed lime juice gives a tangy and refreshing taste.

Sesame oil: Adds a rich, nutty flavor to the dressing.

Garlic: Minced garlic provides a pungent and aromatic element.

Chili flakes: Optional, for adding a spicy kick to the salad.

When preparing the tofu for this salad, consider pressing it first to remove excess moisture. This can be done by placing the tofu block between two plates and putting a heavy object on top for about 15-30 minutes. This step helps the tofu absorb the flavors of the dressing more effectively, resulting in a more flavorful dish.

• firm tofu - Substitute with tempeh: Tempeh has a similar texture and can absorb flavors well, making it a good alternative to tofu.

• shredded cabbage - Substitute with shredded lettuce: Lettuce provides a similar crunch and freshness to the salad.

• julienned carrots - Substitute with julienned bell peppers: Bell peppers add a sweet and crunchy element similar to carrots.

• crushed peanuts - Substitute with crushed almonds: Almonds offer a similar nutty flavor and crunchy texture.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice offers a similar tangy and fresh flavor.

• sesame oil - Substitute with olive oil: Olive oil can provide a rich flavor, though it lacks the distinct nuttiness of sesame oil.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less potent.

• chili flakes - Substitute with cayenne pepper: Cayenne pepper adds a similar level of heat and spice to the dish.

• To keep your Tofu Salad fresh, store it in an airtight container. This helps maintain the crispness of the cabbage and carrots while preventing the tofu from drying out.
• Place the container in the refrigerator. The salad will stay fresh for up to 3 days. The flavors meld together beautifully over time, making it even more delicious.
• If you plan to enjoy the salad later, consider storing the dressing separately. This prevents the vegetables from becoming soggy. Simply toss everything together when you're ready to serve.
• For longer storage, you can freeze the tofu separately. Tofu freezes well and can be thawed and added to the salad later. However, note that the texture of the tofu may change slightly after freezing.
• To freeze the tofu, place the cubed pieces on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. Label with the date and use within 2-3 months.
• When ready to use, thaw the tofu in the refrigerator overnight. Pat dry with a paper towel to remove any excess moisture before adding it to your salad.
• Avoid freezing the entire salad as the cabbage and carrots may lose their crunch and become watery upon thawing. It's best to prepare fresh vegetables when you're ready to enjoy the salad.

• For a quick and easy method, use a microwave. Place the tofu salad in a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.
• If you prefer a more even and gentle reheating, use a skillet. Heat a non-stick skillet over medium heat, add a splash of sesame oil, and gently toss the tofu salad for about 3-5 minutes until warmed through.
• For a slightly crispy texture, preheat your oven to 350°F (175°C). Spread the tofu salad evenly on a baking sheet lined with parchment paper. Bake for 10-15 minutes, stirring halfway through to ensure even heating.
• If you have an air fryer, preheat it to 350°F (175°C). Place the tofu salad in the air fryer basket and heat for 5-7 minutes, shaking the basket halfway through for even reheating.
• For a steam method, place the tofu salad in a heatproof bowl and set it in a steamer basket over boiling water. Cover and steam for about 5 minutes or until heated through. This method helps retain the moisture and freshness of the vegetables.
• If you have a sous-vide machine, set it to 140°F (60°C). Place the tofu salad in a vacuum-sealed bag and immerse it in the water bath for about 20 minutes. This method ensures even and gentle reheating without overcooking.

• Mixing bowl: A large container used to combine the tofu, shredded cabbage, and julienned carrots.

• Knife: Essential for cubing the tofu, shredding the cabbage, and julienning the carrots.

• Cutting board: A surface to safely chop and prepare the tofu and vegetables.

• Garlic press: Handy for mincing the garlic clove efficiently.

• Measuring cups: Used to measure out the shredded cabbage, julienned carrots, and crushed peanuts accurately.

• Measuring spoons: Necessary for measuring the soy sauce, lime juice, sesame oil, and optional chili flakes.

• Spatula: Useful for tossing and mixing all the ingredients together in the bowl.

• Refrigerator: If you choose to chill the salad for 15 minutes before serving, this is where it will go.

Prep ingredients in advance: Chop and shred cabbage and carrots ahead of time and store them in the fridge.

Use pre-cubed tofu: Buy pre-cubed tofu to skip the cutting step.

Ready-made garlic: Use pre-minced garlic to save time on peeling and chopping.

Crush peanuts beforehand: Crush peanuts in bulk and store them in an airtight container.

Quick dressing mix: Combine soy sauce, lime juice, and sesame oil in a jar and shake well for a quick dressing.