Ingredients with Measurements:
- 1 block of firm tofu, cut into small cubes
- 1 cup of kuaci (roasted sunflower seeds)
- 1 red bell pepper, thinly sliced
- 1 cucumber, thinly sliced
- 1 carrot, shredded
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped fresh mint
- 1/4 cup of chopped fresh basil
Dressing:
- 1/4 cup of soy sauce
- 1/4 cup of rice vinegar
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- 1 clove of garlic, minced
- 1/2 teaspoon of grated ginger
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. In a large mixing bowl, combine the tofu, kuaci, red bell pepper, cucumber, and carrot.
2. In a separate bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger.
3. Pour the dressing over the salad and toss to combine.
4. Add the cilantro, mint, and basil to the salad and toss again.
5. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- None
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 220
- Fat: 14g
- Carbohydrates: 16g
- Protein: 10g
- Fiber: 4g
- Sugar: 7g
Substitutions for ingredients:
- Instead of kuaci, you can use roasted pumpkin seeds or chopped peanuts.
- Instead of red bell pepper, you can use yellow or orange bell pepper.
- Instead of cilantro, mint, and basil, you can use any combination of fresh herbs you like.
Variations:
- Add some sliced avocado to the salad for extra creaminess.
- Top the salad with some grilled chicken or shrimp for added protein.
- Use the dressing as a marinade for the tofu before adding it to the salad.
Tips and Tricks:
- Make sure to press the tofu before cutting it into cubes to remove any excess water.
- You can make the dressing ahead of time and store it in the fridge until ready to use.
- If you don't have fresh herbs, you can use dried herbs instead.
Storage Instructions:
- Store any leftover salad in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
- This salad is best served cold and does not need to be reheated.
Presentation Ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with some extra fresh herbs or sliced green onions.
Garnishes:
- Fresh herbs
- Sliced green onions
Pairings:
- This salad pairs well with grilled meats or fish.
Suggested Side Dishes:
- Steamed rice
- Grilled vegetables
Troubleshooting Advice:
- If the salad is too salty, add a squeeze of fresh lime juice to balance out the flavors.
Food Safety Advice:
- Make sure to store any leftover salad in the fridge and consume within 3 days.
Food History:
- Kuaci is a popular snack in Southeast Asia and is made from roasted sunflower seeds.
Flavor Profiles:
- This salad is savory, tangy, and slightly sweet.
Serving Suggestions:
- Serve the salad as a light lunch or as a side dish for dinner.
Related Categories
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Region: Indonesian