Silken Tofu With Crunchy Lettuce and Fried Shallots
Silken Tofu With Crunchy Lettuce and Fried Shallots is a vibrant and refreshing dish that beautifully combines the creamy texture of silken tofu with crisp lettuce and crunchy fried shallots. Perfect for summer gatherings or casual dinners, this easy-to-make salad is visually appealing and packed with flavor, making it an ideal appetizer or light meal that will impress your guests.
- Author: Nora
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Appetizer/Light Meal
- Method: Frying
- Cuisine: Asian
- 1 block (300g) silken tofu
- 2 cups iceberg lettuce, torn into bite-sized pieces
- 2 shallots, thinly sliced
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lemon juice
- Gently drain the silken tofu to remove excess moisture.
- In a pan over medium heat, fry sliced shallots in oil until golden brown and crispy, about 5-7 minutes.
- While shallots fry, wash and dry iceberg lettuce, then arrange it on a serving platter.
- Cut drained tofu into cubes or slices and place on top of the lettuce.
- Mix soy sauce, lemon juice, and sesame oil in a small bowl to create the dressing.
- Drizzle dressing over tofu and lettuce; top with fried shallots and chopped cilantro before serving.
Nutrition
- Serving Size: 1/4 of recipe (approximately 150g)
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg
Keywords: - For extra crunch, replace shallots with toasted nuts or seeds.
- Try using arugula or spinach instead of iceberg lettuce for a different flavor profile.
- Store leftovers in an airtight container in the fridge for up to three days.