Thai oyster mushroom salad with crispy tofu
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(7)
Ingredients
2 servings
- 8 ounces oyster mushrooms. Pick the largest pieces as possible or try king oyster mushrooms
- 1 tablespoon olive oil, as needed for brushing on the mushroom (or use olive oil spray oil)
- 1 cup crispy tofu, long and thinly sliced.
- 1/3 cup shallot, thinly sliced.
- 1 1/2 tablespoons lemongrass, finely minced
- 1/4 cup cilantro, chopped
- 1/4 cup mint, roughly chopped. A must for this recipe to elevate the freshness in the salad!
- 1/4 cup green onions, chopped
- 2 tablespoons fresh lime juice
- 1 -2 tablespoon fish sauce. Add in gradually and adjust to taste, as some fish sauces are saltier than others.
- 2 teaspoons sugar
- 1-2 fresh Thai chilis (optional), very thinly sliced
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Preparation
Step 1
Make the tofu using this crispy tofu recipe and slice it into long thin pieces. (1/4 inch by 3 inches). Let cool to room temperature.
Step 2
Lightly oil the mushrooms with a brush (or use spray oil), and grill medium-high for 4-5 minutes on each side. Feel free to use a grill pan on the stovetop. Grill longer if you like your mushrooms crispy. Use a grill grate to hold the smaller mushroom pieces that you may have separated from the big clump. Let cool.
Step 3
Make the salad by adding all the ingredients, minus the mushrooms, into a medium bowl, mix well and adjust flavors with more fish sauce, lime juice, and sugar. Add more chili slices, too, if desired, for more heat!
Step 4
Add the grilled mushroom to the salad, mix well, do a final taste test, and adjust as needed. Serve immediately as a starter or a complete meal by itself. Enjoy!
Step 5
Save recipe for the next time?
