Recipes

Pho Spiced Mushroom and Tofu Salad

Serves 2

| Prep Time: 15 mins

| Cook Time: 10 mins

| Total Time: 25 mins

You may need: Vietnamese Pho

Discover The Recipe

Vietnamese cuisine seduces with its vibrant interplay of freshness, boldness, and the artful dance of sweet, salty, spicy, and sour notes—enticing every taste bud into a harmonious dance. And then there's umami, the clandestine fifth flavor, a symphony of richness and satisfaction. Enter the Vietnamese Mushroom and Tofu Salad—a celebration of Vietnamese ingredients and spices. Here, crisp red cabbage and cool cucumber join basil in a delicate tango with tofu and earthy mushrooms. The secret weapon is our Vietnamese Pho spice blend. Drawing from the iconic Pho soup, this blend—highlighting star anise, cinnamon, coriander, cloves—imbues the mushrooms with fragrant, soul-soothing magic reminiscent of a steaming bowl of Pho.

But that's not all. The same blend works its charm in the salad dressing—a concoction of zesty lime juice, soy sauce, and a touch of sweetness. It ties the ensemble together, lending a tangy, savory allure to the dish. As is, this recipe stands tall in its own right. Yet, for those seeking heartier fare, toss in cooked quinoa, chickpeas, or edamame. This salad also plays the perfect supporting role to our Vietnamese Pho Chicken Wings or Vietnamese Marinated Steak recipes, all found on our website. Ready to dive into this flavorful Vietnamese adventure?

Ingredients

Pho Spiced Mushrooms and Tofu:
2 Tbsp sesame oil
12-15 oyster mushrooms, sliced thin
2 garlic cloves, minced
2 oz extra firm tofu, sliced
1/2 bell pepper, sliced
1/2 cup red onion, sliced
1 tsp Piquant Post Vietnamese Pho
Salt and pepper to taste
For the salad vegetables:
1 small carrot, peeled and julienned
1/2 cucumber, peeled and sliced
1/4 cup red cabbage, thinly sliced
1/4 cup basil, chopped
1/4 cup cilantro, chopped
Garnish:
2 Tbsp cashews, chopped
Lime wedges
For the Dressing:
2 Tbsp lime juice
1 tsp Piquant Post Vietnamese Pho
1 Tbsp soy sauce
2 tsp brown sugar
Salt and pepper to taste

Notes

For added texture, you can briefly marinate the cucumber slices in rice vinegar before adding them to the salad.

Add cooked quinoa, chickpeas, or edamame for an extra protein boost if desired.

Prepare the tofu, mushrooms, and dressing in advance. Assemble the salad just before serving to maintain its freshness.

Add a little sriracha for some extra heat!

Add crispy fried shallots or rice noodles as a crunchy topping for an extra layer of texture.

Instructions

Heat the sesame oil in a skillet over Med heat. Add the oyster mushrooms, garlic cloves, tofu, bell pepper, and onion. Sauté for 5 minutes until the mushrooms are tender. Add the Vietnamese Pho spice and season to taste with salt and pepper. Allow to cool completely before making the rest of the salad.

Add the carrot, cucumber, red cabbage, basil and cilantro to a bowl. Add the cooled mushroom mixture and toss well.

Whisk together the dressing ingredients until well combined.

Add the dressing to the salad mixture and toss well. Divide between two bowls and garnish with chopped cashews and lime wedges. Serve immediately.

Alternatives & Substitutions

Use a mix of your favorite mushrooms for depth of flavor. Shiitake, oyster, and cremini mushrooms work well together.
Looking for more great Vietnamese Pho recipes? Try our vegan Hoi Tod, Vietnamese Pho Chicken Wings, and our Vietnamese Marinated Steak!
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