Best Yam Tao Hoo Thai Spicy Tofu Salad With Minced Pork Recipes

YAM (SWEET POTATO) SALAD

Yam (Sweet Potato) Salad image

There are a number of similar recipes here, but this one, I feel, really features the potato ingredient! The original of the recipe was found in the Nov 2003 cookbooklet Crisco Best Recipes -- Year-Round Holiday Magic.

Provided by Sydney Mike

Categories Yam/Sweet Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs sweet potatoes, scrubbed, quartered lengthwise & cut crosswise into 3/4-inch pieces (or yams)
3 tablespoons cider vinegar
2 tablespoons sweet pickle relish
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegetable oil
2 green onions, thinly sliced
1/4 cup red bell pepper, finely chopped

Steps:

In a large pot, steam prepared yams 10 to 15 minutes or until tender, then remove from steamer.
When cool enough to handle, peel yams (if desired; I don't), then place in a large salad bowl.
While yams cool, combine vinegar, pickle relish, mustard, salt & pepper in a small jar with a tight-fitting lid, & shake well.
Add vegetable oil & shake again, before pouring over yams & tossing them to coat.
Add green onions & red pepper & either serve at room temperature or chilled.

Nutrition Facts : Calories 271.1, Fat 18.3, SaturatedFat 2.4, Sodium 317.1, Carbohydrate 25.6, Fiber 3.8, Sugar 6.6, Protein 2

SPICY THAI PORK TENDERLOIN SALAD

Spicy Thai Pork Tenderloin Salad image

There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd. Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness. A bit of reserved marinade serves as the dressing. The recipe makes a large batch; you can halve it or make the whole thing and enjoy the leftovers.

Provided by Melissa Clark

Categories dinner, lunch, salads and dressings, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

1 1/2 pounds boneless pork tenderloin (usually 2 tenderloins)
2/3 cup thinly sliced shallots (about 4 shallots)
2/3 cup chopped cilantro leaves and tender stems
5 tablespoons light brown sugar
6 garlic cloves, grated
5 tablespoons soy sauce
5 tablespoons peanut or grapeseed oil
Juice and zest of 4 limes
3-inch piece peeled ginger root, grated
2 tablespoons Asian fish sauce
1/2 teaspoon kosher salt, more to taste
1 to 2 Thai bird, serrano or jalapeño chile peppers, seeded and minced
8 cups Napa or regular cabbage, thinly sliced
5 whole scallions, trimmed and thinly sliced
2 small Kirby or Persian cucumbers, thinly sliced
1 red bell pepper, thinly sliced
1 1/2 cups cilantro leaves
1 1/2 cups mint leaves
1 cup basil leaves
1 1/4 cups roasted cashews or peanuts, toasted and chopped
1/4 cup unsweetened coconut chips or large flakes, toasted

Steps:

Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn't overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 981 milligrams, Sugar 13 grams, TransFat 0 grams

YAM TAO HOO (THAI SPICY TOFU SALAD WITH MINCED PORK)

YAM TAO HOO (THAI SPICY TOFU SALAD WITH MINCED PORK) image

Categories Salad

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 1/2 tsp. thinly sliced shallot
1/2 lb. firm tofu, cut into small cubes
1/4 lb. ground pork, minced
2 tbsp. peanuts
1 1/2 tbsp. lime juice
2 tbsp. fish sauce
1 tbsp. sugar
1/2 cucumber, thinly sliced
1/2 tomato, thinly sliced
1/2 stalk celery, julienned
1/2-1 tsp. chili powder
1 1/2 tsp. coconut milk

Steps:

Fry shallots in hot vegetable oil until browned and crispy. Set aside. Fry tofu in hot vegetable oil until browned. Set aside. Blanch pork in boiling water until cooked through, 2-3 minutes. Set aside. Toast peanuts in oven or dry saute pan. Grind in food processor or spice grinder until finely ground. Set aside. Combine lime juice, fish sauce, and sugar. Adjust amounts to taste. Combine tofu, pork, cucumber, tomato. celery, chili powder, and peanuts. Toss with lime juice dressing. Arrange on plates, drizzle with coconut milk, and top with shallots.