Best Cambodian Style Tofu Salad Recipes

Cambodian Style Tofu Salad image

Provided by Sharon123

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

1 lb firm tofu, cut into 1-inch cubes
2 inches piece fresh ginger, peeled and coarsely chopped (or 1-inch piece galangal if you can find it-can use frozen ginger)
4 -5 large garlic cloves, coarsely chopped
1 -2 fresh jalapeno pepper, diced
2 tablespoons sugar
4 teaspoons asian fish sauce (nam pla)
3/4-1 cup freshly squeezed lime juice
4 tablespoons rice wine vinegar
1 teaspoon salt
1 lb green beans, trimmed
3 medium carrots, peeled and cut into 2-inch matchsticks (about 1/2 pound)
7 scallions, cut into 2-inch slivers
3 red italian frying bell peppers, seeded and thinly sliced (about 11 ounces, or 2 bell peppers)
1 head boston lettuce, shredded (8 ounces)
1/4-1/3 cup of fresh mint, coarsely chopped
1/4 cup roasted unsalted peanuts, coarsely chopped

Steps:

Place tofu between two layers of paper towel on a dish. Place a baking sheet over tofu, and set a heavy book on top of baking sheet to weight tofu so it releases excess water; let stand about 30 minutes.
Combine ginger, garlic, jalapeno, sugar, fish sauce, lime juice, and vinegar in a small saucepan. Bring to a boil over medium-high heat, remove from heat, and set aside.
Bring a large saucepan of water to a boil. Add salt and beans; cook until beans are just tender and bright green, 3 to 5 minutes. Drain beans, and transfer immediately to a large bowl of ice water. When chilled, drain again, and pat dry.
Distribute beans, carrots, scallions, red peppers, lettuce, and mint evenly among six plates.
Meanwhile, heat a large nonstick skillet over medium heat. Add tofu, and cook until golden brown and slightly crisp, about 3 to 4 minutes on each side.
Add ginger mixture, toss to coat tofu, and cook about 1 minute more.
Spoon tofu and sauce over vegetables, sprinkle with peanuts, and serve.

Cambodian Style Tofu Salad image

Provided by Martha Stewart

Number Of Ingredients 15

1 pound firm tofu, cut into 1-inch cubes
1 fresh or frozen 1-inch piece galangal, or fresh ginger, peeled and coarsely chopped
3 large cloves garlic coarsely, chopped
1 fresh jalapeno pepper diced
1 tablespoon sugar
2 teaspoons Asian fish sauce (nam pla)
1/2 cup freshly squeezed lime juice
2 tablespoons rice-wine vinegar
1 teaspoon salt
1 pound green beans, trimmed
3 medium carrots (about 1/2 pound), peeled and cut into 2-inch matchsticks
7 scallions, white and light-green parts only, cut into 2-inch slivers
3 red Italian frying peppers (about 11 ounces), or 2 bell peppers, seeded and thinly sliced
1 head Boston lettuce (8 ounces), shredded
1/4 cup roasted unsalted peanuts, coarsely chopped

Steps:

Place tofu between two layers of paper towel on a dish. Place a baking sheet over tofu, and set a heavy book on top of baking sheet to weight tofu so it releases excess water; let stand about 30 minutes.
Combine galangal or ginger, garlic, jalapeno, sugar, fish sauce, lime juice, and vinegar in a small saucepan. Bring to a boil over medium-high heat, remove from heat, and set aside.
Bring a large saucepan of water to a boil. Add salt and beans; cook until beans are just tender and bright green, 3 to 5 minutes. Drain beans, and transfer immediately to a large bowl of ice water. When chilled, drain again, and pat dry.
Distribute beans, carrots, scallions, red peppers, lettuce, and mint evenly among six plates.
Meanwhile, heat a large nonstick skillet over medium heat. Add tofu, and cook until golden brown and slightly crisp, about 3 to 4 minutes on each side. Add ginger mixture, toss to coat tofu, and cook about 1 minute more. Spoon tofu and sauce over vegetables, sprinkle with peanuts, and serve.

Nutrition Facts : Calories 196 g