Tofu and Thai Herb Waterfall Salad 🌱

Name: Tofu and Thai Herb Waterfall Salad 🌱
Total time: 2700 s
Yield: 2 people
Cuisine: British
Ingredients: Lettuce - chopped; Cucumber - sliced; Beansprouts - washed; Carrot - julienned; Pepper - thinly sliced; Shallots - sliced; Red onions -sliced; Cherry tomatoes - chopped; Thai basil -washed; Mint -washed; Coriander - washed; Micro herbs -washed; Toasted ground jasmine rice; Tofu; For the sauce; Lime - juice and zest; Chives; 1 pinch coconut sugar; Garlic - sliced; Dried Thai chill - crushed

Rachel @rachel

Oxford, England

This is my vegan version of a Thai Beef Waterfall Salad, inspired by Yui’s delicious recipe she taught me to make on a Cookpad cook-a-long. I made my version was with marinated tofu, lots of extra herbs and my favourite vegan version of a Thai fish sauce that is made with seaweed. I absolutely love this dish, it’s so simple and tasty.
The first time I tried the seaweed sauce, I brought a bottle to the Cookpad kitchen and the dressing I made was so bad I tipped it away! I recommend you just use a little and taste as you go!
Check Yui’s recipe for the full and authentic version of this recipe, but I didn’t want to forget how I made mine as I loved it.
I knew I would love this as soon as I watched Emily and Yui make this on Instagram (thanks for requesting this Emily and for teaching me this Yui) it’s the third time I’ve made this in a month 😋

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Ingredients

45 minutes

2 people

Lettuce - chopped
Cucumber - sliced
Beansprouts - washed
Carrot - julienned
Pepper - thinly sliced
Shallots - sliced
Red onions -sliced
Cherry tomatoes - chopped
Thai basil -washed
Mint -washed
Coriander - washed
Micro herbs -washed
Toasted ground jasmine rice
Tofu
For the sauce
Lime - juice and zest
Chives
Use herbs to add fresh and healthy flavour!
Seaweed (fish) sauce
1 pinchcoconut sugar
Garlic - sliced
Fresh Thai Chillies - chopped
Dried Thai chill - crushed
Spring onion - chopped

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Steps

45 minutes

1

Chop the salad and herbs. Prepare the chilli and garlic.
2

Mix together the sauce ingredients and add the chilli and garlic. Add a little seaweed sauce at a time and plenty of lime juice.
3

Marinate the tofu in the sauce. You can marinade fir a couple of hours ideally. Cook on a hot griddle for a few minutes until it starts to brown.
4

Toast the rice and crush in pestle and mortar
5

Mix the salad, sprinkle with toasted rice, herbs, top with tofu and drizzle with the dressing. Serve with an extra wedge of lime.

Tips

Use herbs to add fresh and healthy flavour!

Herbs are a great way to add flavour to dishes and to provide a healthy alternative to salt. A lovely way to add freshness and flavour to vegan, plant-based dishes of all cuisines and particularly good for soups, stews and legumes 🌱🌿 I was very lucky to receive these beautiful plants for Mother’s Day, and I have some lovely varieties growing in my garden🥰

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Cooksnaps

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Rachel @rachel

on February 17, 2021 19:09

Oxford, England

@rachel_madewithplantsI love to cook vegan, seasonal, plant-based dishes. For me, cooking is fun and I particularly love a challenge! I’ve always loved to cook, but it wasn’t until I became vegan that I became really excited about creating recipes. I realised that the old cooking ‘rules’ were not rules at all and you can be as creative and imaginative with food as you like; I’m a true veg lover and I’m known for trying to ‘veganise’ anything and everything 🌱