Thai Fried Tofu Salad
2 servings
45 minutes
The essence of the salad is that deep-fried tofu and thinly sliced carrots, cucumber and red onion feathers are combined with a spicy Asian-style dressing with ginger, fish sauce, sesame oil , chili and a whole bunch of mint and cilantro. This is exactly the case when tofu does not pretend to be anything, but looks exactly what it is: a pure protein product with a luxurious silky texture. The king of the salad is the retinue (that is, the sauce) - with its help, a pile of ordinary garden vegetables turns into an exotic dish that intrigues the receptors. How spicy the dressing should be due to the hot chili and how tart and salty due to the fish sauce is left to the discretion of the chef.
1
To make the dressing, mix fish sauce, lime juice, and rice vinegar in a small bowl. Stir in the cane sugar until fully dissolved.
- Fish sauce: 2 tablespoons
- Lime: 1 piece
- Rice vinegar: 3 tablespoons
- Cane sugar: 2 tablespoons
2
Add finely chopped garlic and 1 minced chili pepper. The dressing should be spicy-sweet, fresh, with a rich flavor of fish sauce.
- Garlic: 1 clove
- Chili pepper: 1 piece
3
Peel the carrot and cut it into thin strips.
- Carrot: 1 piece
4
Peel the cucumber and remove the seeds, then slice it diagonally into thin pieces.
- Cucumbers: 1 piece
5
Chop the mint and cilantro leaves coarsely.
- Fresh mint: 1 bunch
- Cilantro: 1 bunch
6
Slice the red onion into thin feathers and chop the green one finely.
- Red onion: 1 head
- Spring onion: 2 pieces
7
Cut the cherry tomatoes in half.
- Cherry tomatoes: 120 g
8
Chop the peanuts coarsely.
- Roasted peanuts: 50 g
9
Cut the tofu into 2 cm cubes and coat in starch.
- Tofu: 200 g
- Cornstarch: 2 tablespoons
10
Heat the frying oil, carefully add the tofu to keep the pieces whole, let them brown for about a minute, remove with a slotted spoon and place on paper towels to absorb excess oil.
- Deep-frying oil: 1 l
11
Combine all vegetables and herbs in a salad bowl, dress with the prepared sauce, and mix.
- Fish sauce: 2 tablespoons
- Lime: 1 piece
- Rice vinegar: 3 tablespoons
- Cane sugar: 2 tablespoons
- Carrot: 1 piece
- Cucumbers: 1 piece
- Fresh mint: 1 bunch
- Cilantro: 1 bunch
- Red onion: 1 head
- Spring onion: 2 pieces
- Cherry tomatoes: 120 g
12
Top with tofu cubes, sprinkle with peanuts and cilantro, and serve immediately.
- Tofu: 200 g
- Roasted peanuts: 50 g
- Cilantro: 1 bunch
