Thai Tofu Salad (yam Taohu)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 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, and light green parts, cut into small bite sized lengths
• 1/2 cup cilantro leaf (& some for garnish)
• 2 tablespoons mint, minced fresh

Recipe

• 1 for the dressing:.
• 2 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.
• 3 for the salad:.
• 4 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.
• 5 slice the tofu (when cool enough to handle) thinly, about 1/8" or so.
• 6 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).
• 7 garnish with cilantro and serve.