Tofu Sheets Salad
A high-protein Chinese tofu salad with crisp veggies, low carb content, it's a perfect light and balanced meal in just 10 minutes!
Servings 2
Calories 400kcal
Ingredients
- 1 pack of tofu sheets (~250g)
- 1 medium carrot
- 150 g about 1½ cups napa cabbage, thinly sliced (or Romaine lettuce)
- 1 medium cucumber
- 30 g ½ cup fresh cilantro, chopped
- 2 cloves garlic
- 2–3 stalks green onion
- ½ tsp sesame oil
- 2 tbsp rice vinegar
- 3 tbsp soy sauce low sodium if preferred
- 1 tsp oyster sauce or low-sugar alternative
- vegetable oil for sautéing
- chili flakes to taste
- a splash of sugar-free syrup or your preferred sugar substitute Optional
Instructions
- Cut tofu sheets into strips and soak in hot water until softened. Drain well.
- Prepare the vegetables: grate the carrot, finely slice the napa cabbage and cucumber, and chop the cilantro and green onion. Add them to a large mixing bowl.
- Put the softened tofu ribbons to the bowl. Sprinkle with chili flakes and a pinch of sesame seeds if desired.
- In a small pan over medium-low heat, heat vegetable oil and sesame oil. Add minced garlic and cook until just golden.
- Immediately pour the hot garlic oil over the salad and toss everything together quickly to coat.
- Add soy sauce, rice vinegar, and oyster sauce. Adjust with a few drops of sugar-free syrup if you prefer a hint of sweetness. Mix well and serve.
