Burmese Tofu Thoke Salad (Printable Version)

Silky tofu meets fresh herbs and crunchy vegetables in a tangy sesame-lime dressing with roasted chickpea flour.

# What You Need:

→ Tofu

01 - 14 oz soft (silken) tofu, drained

→ Vegetables & Herbs

02 - 1 small red onion, thinly sliced
03 - 1 small tomato, diced
04 - 1 small cucumber, julienned or thinly sliced
05 - 1 small handful fresh coriander leaves, chopped
06 - 1 small handful fresh mint leaves, chopped
07 - 2 spring onions, finely sliced

→ Crunch & Garnish

08 - 1 oz roasted peanuts, roughly chopped
09 - 2 tbsp crispy fried shallots
10 - 1 tbsp toasted sesame seeds

→ Dressing

11 - 2 tbsp roasted chickpea flour
12 - 2 tbsp light soy sauce
13 - 1 tbsp fresh lime juice
14 - 2 tsp toasted sesame oil
15 - 1 garlic clove, finely minced
16 - 1 small red chili, thinly sliced
17 - 1/2 tsp sugar
18 - Salt, to taste

# How to Make It:

01 - Carefully cut the drained silken tofu into bite-sized cubes. Place in a large mixing bowl.
02 - Add the red onion, tomato, cucumber, coriander, mint, and spring onions to the bowl with the tofu.
03 - In a small bowl, whisk together the chickpea flour, soy sauce, lime juice, sesame oil, minced garlic, chili, sugar, and a pinch of salt until well combined.
04 - Pour the dressing over the tofu and vegetables. Gently toss everything together, being careful not to break up the tofu.
05 - Sprinkle the chopped peanuts, crispy shallots, and toasted sesame seeds over the salad. Give one final gentle toss.
06 - Serve immediately, garnished with extra herbs and a wedge of lime if desired.

# Expert Tips:

01 -
  • The chickpea flour creates this incredible creamy nutty dressing that clings to everything perfectly
  • You can throw it together in under 20 minutes but it tastes like something you labored over
  • Its endlessly customizable—add whatever crunchy vegetables you have in the fridge
02 -
  • Silken tofu is fragile—handle it gently and use a wide spatula or your hands to fold rather than stir
  • The dressing will thicken slightly as it sits, so if making ahead, keep it separate and toss just before serving
  • Roasted chickpea flour is completely different from raw—toast raw flour in a dry pan until fragrant if you can't find it roasted
03 -
  • If your tofu comes in water, drain it for at least 15 minutes before using to prevent watering down the dressing
  • Double the dressing recipe and keep it in the fridge for quick weekday salads

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