THAI TOFU SALAD

THAI TOFU SALAD image

Yield 4

Number Of Ingredients 15

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For the dressing:
1 tablespoon soy sauce
6 tablespoons fresh lime juice
1 teaspoon sugar (preferably palm sugar)
1-3 Thai bird chilis or serrano peppers, seeds and ribs removed (or see above)
1/2 cup thinly sliced shallots, preferably the large red variety
salt
For the salad:
1/4 cup vegetable oil
1 pound extra-firm tofu, cut into 3/8" thick slabs
salt and black pepper
1 cup medium diced seedless English cucumber
4 green onions, white and light green parts, cut into small bite sized lengths
1/2 cup cilantro leaves + some for garnish
2 tablespoons minced fresh mint

Steps:

Dressing: 1. Combine all ingredients. Taste and add salt as needed, and adjust other components to get a good balance of flavors. It should be very intense, it will seem much more mild when added to the salad. Salad: 1. Heat the oil over a medium-high flame in a large skillet, preferably cast iron. Pat the tofu dry. Add in a single layer to the skillet and fry until quite brown on one side, about 3-5 minutes. Flip and brown on the other side. Remove to paper towels and season with salt and pepper. 2. After the tofu has cooled, slice it thinly, about 1/8" or so. 3. Toss the tofu and all remaining ingredients with the dressing. 4. Garnish with a few leaves of cilantro and serve (with sticky rice, or lettuce leaves, or just a fork :)