THAI TOFU SALAD (YAM TAOHU)

Thai Tofu Salad (Yam Taohu) image

Provided by Busters friend

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 14

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

Steps:

For the dressing:.
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.
For the salad:.
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.
Slice the tofu (when cool enough to handle) thinly, about 1/8" or so.
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).
Garnish with cilantro and serve.