Can this be made vegan?

Yes. Use vegan fish sauce or salt with a light touch of soy sauce for extra flavors.

Can I use other mushrooms?

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.

Can the salad be made ahead?

This is best served the day of- but any leftovers will keep up to 2 days in the fridge.

Thai Oyster Mushroom Salad

Name: Thai oyster mushroom salad with crispy tofu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
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.

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

Units Scale

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.

Cook Mode Prevent your screen from going dark

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