Tofu and Tomato Salad with Burmese Tamarind Dressing
A refreshing salad combining firm tofu and ripe tomatoes, dressed with a tangy tamarind and garlic dressing typical of Burmese cuisine. This asian-inspired vegan ready in about 15 minutes pairs firm tofu, ripe tomatoes, fresh cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 300 g, pressed and cubed firm tofu
- 3 medium, cut into wedges ripe tomatoes
- 1/4 cup, chopped fresh cilantro
- 2, thinly sliced green onions
- 1 tbsp tamarind paste
- 2, minced garlic cloves
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp palm sugar or brown sugar
- 1 tbsp vegetable oil
- 1/4 tsp optional chili flakes
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, gently combine 300 g cubed firm tofu and 3 medium tomato wedges with 1/4 cup chopped fresh cilantro and 2 thinly sliced green onions.
- Step 2: In a small bowl, whisk together 1 tbsp tamarind paste, 2 minced garlic cloves, 1 tbsp fish sauce, 1 tbsp lime juice, and 1 tsp palm sugar until sugar dissolves and mixture is well combined.
- Step 3: Slowly drizzle in 1 tbsp vegetable oil while whisking to emulsify the dressing, then add 1/4 tsp chili flakes if using for a mild heat.
- Step 4: Pour the dressing over tofu and tomatoes, toss gently to coat evenly without breaking the tofu.
- Step 5: Let the salad sit for 10 minutes at room temperature to allow flavors to meld before serving as a light appetizer or side dish.
Frequently asked questions
How long does Tofu and Tomato Salad with Burmese Tamarind Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tofu and Tomato Salad with Burmese Tamarind Dressing?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.
Can I substitute ingredients in Tofu and Tomato Salad with Burmese Tamarind Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tofu and Tomato Salad with Burmese Tamarind Dressing for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tofu and Tomato Salad with Burmese Tamarind Dressing vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
