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
- 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
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 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.
- 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!
- 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- or seek out King oyster mushrooms- grill whole, then pull them apart to create smaller 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