Ingredients with Measurements:
- 1 package of Burmese tofu (16 oz)
- 8 oz of rice noodles
- 1 cucumber, sliced
- 1 carrot, shredded
- 1 red bell pepper, sliced
- 1/2 cup of chopped cilantro
- 1/4 cup of chopped peanuts
- 1/4 cup of chopped scallions
Dressing:
- 1/4 cup of lime juice
- 2 tablespoons of soy sauce
- 2 tablespoons of brown sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of fish sauce
- 1 garlic clove, minced
- 1/2 teaspoon of red pepper flakes
Special equipment needed:
- None
Step-by-step instructions:
1. Cook rice noodles according to package instructions. Drain and rinse with cold water.
2. Cut Burmese tofu into bite-sized pieces.
3. In a large bowl, combine cooked rice noodles, Burmese tofu, cucumber, carrot, red bell pepper, cilantro, peanuts, and scallions.
4. In a small bowl, whisk together lime juice, soy sauce, brown sugar, sesame oil, fish sauce, garlic, and red pepper flakes.
5. Pour dressing over the salad and toss to combine.
6. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Serve at room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 12g
- Carbohydrates: 42g
- Protein: 12g
- Fiber: 4g
Substitutions for ingredients:
- Burmese tofu can be substituted with regular tofu or chickpeas.
- Rice noodles can be substituted with any other type of noodle.
- Cilantro can be substituted with parsley or basil.
- Peanuts can be substituted with cashews or almonds.
Variations:
- Add grilled chicken or shrimp for extra protein.
- Add sliced avocado for creaminess.
- Use different vegetables such as bean sprouts, snap peas, or shredded cabbage.
Tips and tricks:
- Make sure to rinse the rice noodles with cold water to prevent them from sticking together.
- Use a vegetable peeler to make thin strips of carrot.
- Toast the peanuts in a dry pan for extra flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in a large bowl or individual bowls.
- Garnish with extra cilantro and peanuts.
Garnishes:
- Chopped cilantro
- Chopped peanuts
Pairings:
- Serve with a cold beer or iced tea.
Suggested side dishes:
- None needed, this salad is a complete meal.
Troubleshooting advice:
- If the salad is too dry, add more dressing.
- If the salad is too wet, add more vegetables or noodles.
Food safety advice:
- Make sure to wash all vegetables before using.
- Store leftovers in the refrigerator and consume within 2 days.
Food history:
- Burmese tofu is made from chickpea flour and is a popular ingredient in Burmese cuisine.
Flavor profiles:
- This salad is sweet, sour, and spicy with a variety of textures from the vegetables and noodles.
Serving suggestions:
- Serve as a light lunch or dinner.
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Region: Myanmar