Foryoueats: Vegan Tofu and Herb Salad Recipe

Ingredients

• For the Aburaage and Dressing:
• 1 (3.5-ounce; 100g) package aburaage (fried tofu pouch)
• 1 Thai green chile, thinly sliced crosswise (or more, for a spicier dressing)
• 2 inches (20g) fresh ginger, peeled and sliced into 1/8-inch-thin matchsticks
• 2 cloves (10g) garlic, thinly sliced
• 3 tablespoons (50g) soy sauce
• 5 tablespoons (75g) freshly squeezed lime juice (from about 2 limes)
• 1/2 teaspoon (1g) kala namak (see note) or kosher salt
• 1 1/2 tablespoons (25g) palm sugar or light brown sugar
• For the Salad and to Serve:
• 1/4 medium white onion (50g), thinly sliced
• 1/2 medium carrot (50g), sliced into 1/8-inch-thin matchsticks
• 1 small cucumber (65g), sliced into thin rounds
• 2 medium radishes (40g), thinly sliced
• 4 ounces (110g) roughly torn mixed soft herbs, such as basil, mint, and cilantro
• 2 ounces (60g) lettuce, roughly torn
• Cooked sticky rice, for serving (optional)