Thai Tofu Salad (Yam Taohu) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Received in email from . Can't wait to try it out! Created by Michael Natkin. Ingredients:
1 tablespoon soy sauce |
6 tablespoons fresh lime juice |
1 teaspoon sugar (preferably palm sugar) |
1 -3 chili pepper, thai bird, seeds and ribs removed |
1/2 cup shallot, thinly sliced, preferably large red variety |
salt |
1/4 cup vegetable oil |
1 lb tofu, extra-firm, cut into 3/8-inch thick slabs |
salt |
black pepper |
1 cup english cucumber, medium diced seedless |
4 green onions, white and light green parts, cut into small bite sized lengths |
1/2 cup cilantro leaf (& some for garnish) |
2 tablespoons mint, minced fresh |
Directions:
1. For the dressing:.
2. Stir together the liquids with the sugar. Lightly crush & add the chilis & shallots to the liquid. Will taste hugely overwhelming - no worries. It is balanced by the tofu.
3. For the salad:.
4. Heat the oil over a medium-high flame in a large skillet. Author suggests cast iron - I use French stainless. Dry the tofu. Brown the tofu in the skillet - about 5 minutes a side. Flip and brown on the other side. Remove to drain on paper towels. Season with salt and pepper.
5. Slice the tofu (when cool enough to handle) thinly, about 1/8 or so.
6. Toss the tofu and all remaining ingredients with the dressing. Alternatively drizzle with dressing or serve the dressing on the side in little bowls to dip a bite at a time (my fav).
7. Garnish with cilantro and serve.
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