Vegan Burmese Tofu Salad Recipe

Burmese Tofu Salad is a quick and easily meal, perfect for hot summer days. strips of Burmese Tofu and salad dressing

What is Burmese Tofu?

Burmese Tofu, also known as shan tofu or yellow tofu, is a soy-free traditional food from Myanmar (formerly known as Burma) made of chickpea flour, water and salt. Outside the vegan community and Western countries, tofu is not seen as a specifically vegetarian food. Rather it’s just another ingredient that is used in meat dishes. So many other Burmese Tofu salad recipes commonly include fish sauce and other animal ingredients.

cubed burmese tofu with dill and lime

This vegan Burmese Tofu salad is inspired by Burmese salads but with only fresh plant-based ingredients. The result is refreshing, full of delightful crunchy and creamy textures, and packed with plant-sourced protein, vitamins and minerals.

Burmese tofu with sweet chili sauce on rice

Burmese Tofu is easy and quick to make. Find the full recipe for Burmese Tofu here. This recipe works best with Burmese Tofu that has sat in the fridge for a couple of days. This resting period allows excess water to leech from the tofu, resulting in a firmer tofu. It doesn’t have the same structure as regular soy tofu so be gentle with it.

Video Tutorial for Vegan Burmese Tofu Salad

Printable recipe for Quick Burmese Tofu Salad Recipe

Yield: 2

Vegan Burmese Tofu Salad Recipe

Vegan Burmese Tofu Salad Recipe

Fresh summery vegetables with creamy Burmese Tofu combine to make a refreshing salad full of flavor and texture! Get the recipe for Burmese Tofu here.


  • 250g Burmese Tofu
  • 1 romaine heart, chopped (about 1 - 2 cups)
  • 1 large stick of celery (about 1/2 cup sliced)
  • 1 tablespoon chopped scallion, green part only
  • Sauce
  • 1 tablespoon chopped scallion, white parts
  • 1 teaspoon white vinegar
  • 1/2 teaspoon reduced balsamic vinegar
  • water
  • 1/2 teaspoon soy sauce
  • 1/2 - 1 teaspoon lemon juice
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon red chili flakes
  • 1/2 teaspoon fresh ginger, minced or 1/4 teaspoon of ginger juice
  • salt and pepper to taste


  1. Mix the sauce ingredients together. Set aside to rest. Slice the Burmese Tofu into ribbons or cubes. Peel stiff ribs from the celery and slice it thinly. Cut the lettuce across the ribs into ribbons.
  2. Fold the sauce into the sliced tofu and coat thoroughly. Fold in the vegetables gently to avoid breaking the tofu too much. Serve immediately or cover and store in the fridge for up to two days.


The lettuce will become soft if you don't serve it right away. If you want the lettuce to be crisp, cut it up and fold it into the rest of the salad just before serving.

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  • Shoba

    Hi Mary,

    Just wanted to ask about your home-made tofu recipe. I have tried it several times and the soya bean milk never seems to coagulate after adding the lemon juice. I tried reducing the water and it still does not work. Do you boil the blended soya beans with the okara and then separate the okara after it has boiled? I did that too incidentally and still did not work. Any ideas why? Thank you for your reply.

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