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Tofu salad

Recipe by:Mike Yakura
Ozumo, San Francisco


  • 1 block tofu cut into smaller 1/4" thick blocks
  • 3 cups red leaf lettuce, julienne
  • 1/2 cup carrots, julienne
  • 1/4 cup red onion, shaved
  • 1/2 cup bean sprouts
  • 2 each scallions, diced
  • 3 cups rice noodles, cooked and cooled
  • 3 tablespoons cilantro, chopped
  • 2 tablespoons mint, chopped
  • 1/2 cup Nuoc Cham (recipe follows)
  • Nuoc Cham
  • 1c fish sauce
  • 1 1/2 cup water
  • 3/4 cup sugar
  • 1/2 cup white vinegar
  • 1 tablespoon sambal (chili pate), optional


Nuoc Cham
Mix all together and enjoy, this recipe makes a lot, you can store this in the refrigerator for up to a month.

Pat dry the tofu with dry towels, then pan fry with 2 tablespoons of canola oil in a non stick pan over medium heat. Cook the tofu until the skin is golden brown (not black) and drain on a dry napkin. After it is cooled, cut into strips and set aside. Assemble your salad in layers beginning with the lettuce, then noodles, tofu, and then the rest of your toppings. Finish with the nuoc cham (add liberally) or keep it on the side before serving.

Serves 4

Califonia Bountiful