Thai Oyster Mushroom Salad with Crispy Tofu is a simple, delicious recipe infused with fresh Thai flavors- lemongrass, shallot, mint, cilantro, and fresh lime juice. A light and healthy meal-all in one dish!
Life will give you whatever experience is most helpful for the evolution of your consciousness. How do you know this is the experience you need? Because this is the experience you are having at the moment.
Eckhart Tolle
This light and tangy, Oyster Mushroom Salad is perfect for wrapping up summer. Fire up the grill one last time before it’s too cold, or use your oven broiler or stove-top grill pan, all year round. It’s fast, healthy, and tasty, perfect for a weeknight light dinner.
Thai oyster mushroom with crispy tofu salad is fresh, tangy, umami, and lightly spicy (optional). The thinly sliced crispy tofu adds a meaty texture to compliment the grilled mushrooms. The aromatic herbs elevate the salad with an extra taste of freshness.
Ingredients for Thai grilled oyster salad
- Oyster mushroom. If possible, pick the larger pieces still intact as a big clump rather than smaller ones that have separated.
- Oil. Use as needed to brush on the mushroom lightly. Cooking spray works great too.
- Crispy tofu. Use firm or extra firm tofu to make crispy tofu. You’ll need about 8 ounces, half of a packet.
- Shallot. Substitute red, white, or sweet onion.
- Lemongrass, finely chopped
- Cilantro. Chopped into 1/4 inch pieces.
- Fresh mint. Roughly chopped. A must for this recipe to elevate the freshness in the salad!
- Green onions. Chopped into 1/4 inch pieces.
- Fresh lime juice. Use lemon juice, rice, or apple cider vinegar for the sour, tangy taste.
- Fish sauce. Add in gradually and adjust as needed, as some fish sauces are saltier than others.
- Sugar. Use white, coconut, or brown sugar.
- Fresh Thai chilis. Use serrano or jalapenos as substitutes.
How to make oyster mushroom Salad
Step one
Make the tofu using this crispy recipe and slice it into long thin pieces. (1/4 inch by 3 inches). Let cool to room temperature.
Step two
Lightly oil the mushroom with a brush ( or spray oil) and grill medium-high for 4-5 minutes on each side. Remember, you can always use a grill pan on the stove.
Grill longer if you like your mushroom on the well-done side. Use a grill grate to hold the smaller mushroom pieces that you may have separated from the big clump. Let cool before mixing into a salad bowl.
Step three
Make the salad by adding all the ingredients, minus the mushroom, into a medium bowl, mix well and adjust flavors with more fish sauce, lime juice, and sugar. Add more chilis, too, if desired, for more heat!
Step four
Add the 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!
Expert Tips
- Pick the mushrooms in a large clump if possible. They are much easier to grill than individual pieces.
- If you like your mushroom on the well-done side, let it grill a few minutes more until the mushrooms are charred and slightly crispy.
- For extra vegetables, use thinly sliced crunchy vegetables for an extra pop of textures in the salad. Shredded carrots, green beans, celery, the stems of broccoli, and Nappa cabbage.
FaQ’s
Yes. Use vegan fish sauce or salt with a light touch of soy sauce for extra flavors.
Use portobello mushrooms, shiitake mushrooms, king trumpet, or morel mushrooms if available.
Yes. Add grilled shrimp for extra protein. Season the shrimp lightly with oil, add a dash of salt, and grill until the desired doneness with the mushroom.
Add browned, lightly salted, ground meat- chicken, turkey, pork, lamb or beef.
This is best served the day of- but any leftovers will keep up to 2 days in the fridge.
Can this be made Vegan?
Yes. Use vegan fish sauce or salt with a light touch of soy sauce for extra flavors.
Variations
- Serve the salad as a lettuce wrap using butter lettuce, romaine lettuce or napa cabbage.
- Add toasted rice powder, crispy fried shallots, garlic, or onion for extra crunch and flavors.
More recipes you may enjoy
- Thai grilled eggplant salad
- Thai Eggplant Stir-fry
- Thai Chicken Satay (Vegan-adaptable!)
- Thai Pineapple Curry
- Grilled romaine lettuce with Maitake mushrooms
- Grilled portobello salad with avocado lime
I hope you enjoy this recipe! I truly love sharing what I know about making tasty Thai food and bringing a little bit of my Thai culture to your kitchen. Food is a huge part of Thai culture, and we truly believe that sharing and eating food makes meals extra enjoyable! I hope this recipe brings great delight to your heart and home!
~ Suwanee
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Thai oyster mushroom salad with crispy tofu
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 2-3 1x
- Category: Salad
- Method: grilling
- Cuisine: Thai
- Diet: Vegetarian
Description
Thai Oyster Mushroom Salad with Tofu is a simple, delicious recipe infused with fresh Thai flavors- lemongrass, shallot, mint, cilantro, and fresh lime juice. A light and healthy meal-all in one dish!
Ingredients
- 1/2 pound Oyster mushroom. (8-10 oz) Pick the largest pieces as possible.
- 1 tablespoon oil, as needed for brushing on the mushroom (or use 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, rough 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 teaspoon sugar
- 1–3 fresh Thai chilis (optional). More if desired more heat.
Instructions
- 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.
- Lightly oil the mushroom 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.
- Make the salad by adding all the ingredients, minus the mushroom, into a medium bowl, mix well and adjust flavors with more fish sauce, lime juice, and sugar. Add more chilis, too, if desired, for more heat!
- 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!
Notes
- Pick oyster mushrooms in large clumps if possible. They are much easier to grill than individual pieces.
- For extra vegetables, use thinly sliced crunchy vegetables for an extra pop of textures in the salad. Shredded carrots, green beans, celery, the stems of broccoli, and Nappa cabbage.
Nutrition
- Serving Size: 1 cup
- Calories: 219
- Sugar: 6.2 g
- Sodium: 693.4 mg
- Fat: 13 g
- Saturated Fat: 1.8 g
- Carbohydrates: 11.8 g
- Fiber: 2.4 g
- Protein: 8.6 g
- Cholesterol: 0 mg
Awesome!
Delight! Happiness! Etcetera! This recipe sparked joy. I diverged from the recipe a little to throw in some romaine, cucumber, bell pepper & purple cabbage that needed eating, but kept the herbs & dressing the same. So good! As my housemate pushed her plate away, she said in her unassuming little voice, “I really liked that. That was delicious.” Which is quite the ringing endorsement. I cleared out the oyster mushroom basket at the grocery store & I have no regrets. Though I think the idea of mixing oyster mushrooms & creminis is brilliant.
Love it Bee! Glad this worked for you!
This tastes restaurant quality! The lemongrass packs a huge punch. Will definitely be on my rotation.
Awesome Savi! Great ot hear!
Holy wow! This is such a delicious salad. I’ve already made it twice and from now on will always make a double batch. The flavors and textures are amazing. I used miso instead of fish sauce to make it vegetarian, a little more lime juice and a mix of oyster and cremini mushrooms. Thank you Suwanee!
We’re so glad you liked this Susan!