A vibrant salad inspired by Vietnamese flavors, featuring a mix of cucumber, carrots, and beansprouts topped with fresh herbs and a zesty dressing. Includes extra firm tofu and lemongrass for a delightful twist.
1: Prepare the vegetables: slice cucumber, carrots, and shallots. Rinse the beansprouts.
2: In a bowl, combine the cucumber, carrots, beansprouts, sliced shallots, and fresh herbs.
3: In a small bowl, mix lime juice, soy sauce, sugar dissolved in water, and oil to create the dressing.
4: Add the dressing to the vegetable mixture and toss well.
5: Cut the tofu into cubes and pan-fry until golden. Add to the salad along with chopped lemongrass, garlic, and birdseye chilli.
6: Season with salt to taste and serve.
