Vegan Tofu Salad with Easy Soy Sauce Dressing

We make this vegan tofu salad in the quest to remember the wonderful vegetarian version of Lao traditional larb that we had at The Boat Landing Restaurant in Luang Namtha, Laos, on December 24, 2018. Although this is nowhere near the Northern Lao tofu salad that we had because we added lemongrass to our version of salad dressing, we skipped ground toasted sticky rice as we were out of sticky rice to even toast to begin with, and there’s no banana flowers as well! We had planned to re-shoot the salad recipe according to or at least near the version that we had because we just found out that this guest house and restaurant in Luang Namtha is no longer operating. Nevertheless, enjoy this video! Give us a thumbs up if you like this tofu salad with easy soy sauce dressing; subscribe if you haven’t and would like to see the improved version; and last but not least, share our videos with your loved ones & friends!

MAIN INGREDIENTS
firm tofu, 150–200 g
cabbage, shredded, 1/4 cup
tomato, medium
bird’s eye chili 1
mint leaves—a handful or more
cilantro, sliced, about 1/2 Tbsp
Scallion: 1 stalk

SOY SAUCE DRESSING
garlic, about 6 cloves
lemon grass, white soft part, 2 stalks
soy sauce, about 1.5 Tbsp

oil for pan-frying tofu & sautéing garlic

TIMECODES
0:14: Intro to Vegan Tofu Salad with Soy Sauce Dressing
0:44: Vegan Tofu Salad ingredients
1:25: Pan-frying firm tofu
2:21: Sautéing sliced garlic
3:11: Soy Sauce Dressing
4:41: Toss to mix dressing into salad’s ingredients