Papaya and Tofu Salad Recipe

Papaya and Tofu Salad Recipe: crispy, cold, raw vegetables against warm, garlicky tofu, salty soy sauce with brown sugar, and the kick from of chili flakes.

Course Dinner, Lunch

Cuisine Asian, Fusion

Keyword easy, lighter, summer

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings servings

Calories 162kcal

Author Clara Gonzalez

Ingredients

1/4 cup of low-sodium soy sauce
3 tablespoons of water
1 tablespoon of brown sugar
1 teaspoon of sesame seeds
1/4 teaspoon chili flakes
1 lb [0.48 kg] of firm tofu , or 1 lb [0.48 kg] of chicken breast
1/2 teaspoon of garlic salt
2 tablespoons of frying oil
2 cups of papaya , cubed (see notes)
1 head of iceberg lettuce , shredded
2 large carrots , shaved

Instructions

Mix soy sauce, water, sugar and sesame seed. Add chili flakes to taste. Let it rest for an hour.
Dice tofu or chicken. Pat dry with a paper towel and season with the garlic salt.
Heat oil over high heat in a pan and fry chicken or tofu until it turns golden brown. Be careful with hot splatters.
Remove from the heat and reserve.
Mix papaya, carrot, lettuce and tofu (or chicken) and toss.
Add dressing when it's time to serve.

Notes

You need firm but ripe (or almost ripe) papayas for this recipe, you definitely don't want the mushy ones for this.

Nutrition