Lao Tofu with Herbs: Fresh, Zesty & Plant-Powered Salad from Laos

Ingredient Overview (and Easy Swaps)

Tofu (200g):
Firm tofu holds its shape best for salads; pat dry and cut into cubes.

• Swap: Try baked tofu or even lightly pan-fried tofu for extra texture. Want it vegan? Use vegan fish sauce or just soy sauce instead.

Mint (50g):
Fresh mint adds a cooling, herbal note.

• Swap: Thai basil or extra cilantro if you’re not into mint.

Cilantro (50g):
Gives bright, citrusy green flavor.

• Swap: Parsley if you don’t like cilantro, or a mix with dill.

Fish Sauce (1 tbsp):
Adds umami, salt, and depth—classic for Southeast Asian salads.

• Swap: Use soy sauce or tamari for a vegan/vegetarian take.

Lime Juice (1 tbsp):
For tang and brightness.

Chili Paste (1 tsp):
For heat; adjust to taste.

• Swap: Sriracha, sambal oelek, or even fresh chopped chili.

Optional Add-ins:

• Sliced cucumber or radishes for crunch and color

• Toasted peanuts or sesame seeds for extra protein

• Sliced green onions

Nutrition Facts for Lao Tofu with Herbs (Per Serving, Serves 2)

• Calories: ~120 kcal

• Protein: 8g

• Carbohydrates: 5g

• Fat: 7g

• Fiber: 2g

• Sodium: ~700mg (varies by fish sauce/soy sauce used)

• Nutrition Highlights:

  • Plant-based, high in protein and vitamin C

  • Low in calories and carbs

  • Naturally gluten-free if using tamari

  • Full of fresh herbs and flavor!

(Nutrition is estimated, will vary based on sauce and any extra add-ins.)

Step-by-Step Instructions (Beginner-Friendly)

1. Prep the Tofu

• Drain and pat the tofu dry. Cut into bite-sized cubes (about 1–2 cm each).

2. Prepare the Herbs

• Roughly chop mint and cilantro (50g each).

3. Make the Dressing

• In a large bowl, mix together 1 tbsp fish sauce, 1 tbsp lime juice, and 1 tsp chili paste until well blended.

4. Combine

• Add the tofu cubes and chopped herbs to the bowl with the dressing.

• Toss gently to coat all the tofu in the herbs and sauce, without breaking up the tofu.

5. Chill & Serve

• Cover and refrigerate for at least 10–15 minutes to let flavors meld and to enjoy refreshingly cold.

• Serve chilled with sticky rice or as a salad side.

Tips and Tricks for Perfect Lao Tofu with Herbs

• Use Firm or Extra-Firm Tofu: Softer tofu can break up in the toss—press tofu first for best texture.

• Let It Chill: Time in the fridge helps flavors come together; it also makes the salad especially refreshing.

• Balance the Flavors: Taste and add more lime, fish sauce, or chili as you like—Southeast Asian salads should be salty, tangy, and just a bit hot!

• Go Nutty: Top with roasted peanuts or sesame seeds for crunch and healthy fats.

• Bulk It Up: Add sliced cucumber, bell pepper, or even steamed green beans for more veggies.

Creative Serving Ideas

• Traditional Plate: Serve with sticky rice or jasmine rice for a cooling lunch.

• Stuffed Wrap: Spoon into lettuce cups for a low-carb snack or appetizer.

• Meal Bowl: Add cooked brown rice, quinoa, or noodles, and extra veggies for a hearty, balanced bowl.

• Picnic-Ready: Pack chilled in a container with rice for an easy, portable lunch.

• On Toast: Turn it into a Southeast Asian bruschetta on grilled bread!

Lao Tofu with Herbs FAQ

Can I make it vegan/vegetarian?
Yes! Just swap fish sauce for soy sauce, vegan fish sauce, or tamari.

How long does it keep?
Keeps well, covered in the fridge, for up to 2 days. Herbs may fade after day one.

Can I use silken tofu?
It’s best to use firm or extra-firm tofu, but silken works if you don’t mind a softer salad.

What kind of chili paste is best?
Any Asian-style chili paste (like sambal, Lao chili paste, or sriracha) works—add more or less to taste.

Is it spicy?
A little spicy as written, but totally customizable!