Thai Oyster Mushroom Salad with Crispy Tofu Recipe
Thai Oyster Mushroom Salad with Tofu is a simple, delicious recipe infused with fresh Thai flavors- lemongrass, shallot, mint, cilantro, and fresh lime juice. A light and healthy meal-all in one dish!
How to Make the Best Thai Oyster Mushroom Salad with Crispy Tofu
This Thai oyster mushroom salad with crispy tofu brings together the bold, vibrant flavors of Southeast Asian cuisine in one refreshing dish. The combination of grilled oyster mushrooms with their meaty texture and golden crispy tofu creates a satisfying protein-packed salad that’s perfect as a light main course or an impressive starter.
What makes this salad truly special is the aromatic blend of fresh herbs and aromatics. Fragrant lemongrass, cool mint, fresh cilantro, and thinly sliced shallots come together with a tangy dressing of lime juice and fish sauce. Each bite delivers that perfect balance of salty, sour, and slightly sweet flavors that Thai cuisine is known for.
Ready in just 25 minutes, this salad is ideal for warm summer evenings or whenever you’re craving something light yet flavorful. The grilled mushrooms add a subtle smoky depth, while the crispy tofu provides satisfying crunch. Adjust the Thai chilies to your heat preference and enjoy this healthy, delicious meal any night of the week.
Thai Oyster Mushroom Salad with Crispy Tofu
Thai Oyster Mushroom Salad with Tofu is a simple, delicious recipe infused with fresh Thai flavors- lemongrass, shallot, mint, cilantro, and fresh lime juice. A light and healthy meal-all in one dish!
Ingredients
Salad
Dressing
Instructions
Prepare the Tofu and Mushrooms
- Make the tofu using your favorite crispy tofu recipe and slice it into long thin pieces (1/4 inch by 3 inches). Let cool to room temperature.
- Lightly oil the mushrooms with a brush (or use spray oil), and grill medium-high for 4-5 minutes on each side. Feel free to use a grill pan on the stovetop. Grill longer if you like your mushrooms crispy. Use a grill grate to hold the smaller mushroom pieces. Let cool.
Assemble the Salad
- Make the salad by adding all the ingredients, minus the mushrooms, into a medium bowl. Mix well and adjust flavors with more fish sauce, lime juice, and sugar. Add more chili slices if desired for more heat.
- Add the grilled mushroom to the salad, mix well, do a final taste test, and adjust as needed. Serve immediately as a starter or a complete meal by itself.
Notes
- Some fish sauces are saltier than others, so add gradually and taste as you go.
- Mint is essential for this recipe to elevate the freshness in the salad.
- For a vegetarian version, substitute fish sauce with soy sauce or a vegetarian fish sauce alternative.
