Thai Tofu Salad Food

THAI TOFU SALAD (YAM TAOHU)

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.

CRUNCHY THAI SALAD

Steps:

• Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
• Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;

TOFU SALAD

Steps:

• In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator.
• Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside.
• Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.

AMAZING SIMPLE THAI TOFU

Steps:

• Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
• Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.

THAI SEARED TOFU

Steps:

• Combine first 11 ingredients in a large baking dish; stir with a whisk until blended.
• Cut each tofu cake crosswise into 4 slices.
• Place tofu slices in soy sauce mixture, turning to coat slices.
• Cover and marinate in refrigerator at least 2 hours.
• Remove tofu slices from dish, reserving marinade.
• Coat a large nonstick skillet with cooking spray; place over medium high heat.
• Add tofu slices; cook 2 minutes on each side.
• Remove from skillet; set aside, and keep warm.
• Add reserved marinade to skillet; bring to a simmer.
• Spoon noodles onto individual plates; top with tofu slices.
• Drizzle marinade over tofu and noodles.
• Yield: 4 servings.
• Variation:.
• I sometimes like to coat the tofu with cornstarch (after marinating) and fry the tofu until it gets crispy on the outside, then procede with recipe.