Cilantro shredded tofu salad 香菜干丝#凉菜##vegan#

Eat Whole 2 Thrive
Eat Whole 2 Thrive @EatWhole2Thrive
Florida

Quick and simple salad-style appetizer that can be pre-made on weekends. Good for 3 days if stored in a fridge. Add sesame vinegar dressing right before eating.

Cilantro shredded tofu salad 香菜干丝#凉菜##vegan#

Quick and simple salad-style appetizer that can be pre-made on weekends. Good for 3 days if stored in a fridge. Add sesame vinegar dressing right before eating.

Edit recipe
See report
Share
Share

Ingredients

10 mins
4 servings
  1. 1 bunchorganic cilantro
  2. 8 oznon-GMO ready-to-eat shredded tofu (Asian grocery store)
  3. 1/2 Tsptoasted sesame seeds
  4. 1/2 Tsptoasted sesame oil
  5. 1 Tspyour favorite vinegar
  6. 1 Tsporganic soy sauce

Cooking Instructions

10 mins
  1. 1

    Rinse and dry a whole bunch of cilantro, cut into 1 inch in length

  2. 2

    Loosen pre-cooked shredded tofu by hand and cut then into 1 inch length strips

  3. 3

    Mix them in a large bowl using hands. If not eating immediately, store in a Pyrex container in the fridge. It's good for 3 days.

  4. 4

    Classical dressing : mix 1Tsp vinegar, 1 Tsp organic soy sauce and 1 Tsp of toasted sesame oil

  5. 5

    Sprinkle with 1/2 tsp toasted sesame seeds

  6. 6

    Crush some black pepper

Edit recipe
See report
Share

Cooksnaps

Did you make this recipe? Share a picture of your creation!

Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan
Cook Today
Eat Whole 2 Thrive
Eat Whole 2 Thrive @EatWhole2Thrive
on
Florida
Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!
Read more

Comments

Similar Recipes