Name: Thai Tofu Salad (Yam Taohu)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2-4 serving(s)
Ingredients: 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

1

Recipe by Busters friend

1

Person talking

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

Received in email from Herbivoracious.com. Can't wait to try it out! Created by Michael Natkin. Link to original recipe: http://www.herbivoracious.com/2010/02/thai-tofu-salad-recipe.html

Ready In:: 20mins
Serves:
Units:

1

Person talking

Join In Now Join the conversation!

ingredients

For the dressing
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
For the salad
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

directions

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Busters friend

Contributor

@Busters friend

Contributor

"Received in email from Herbivoracious.com. Can't wait to try it out! Created by Michael Natkin. Link to original recipe: http://www.herbivoracious.com/2010/02/thai-tofu-salad-recipe.html"

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by girl1177249

7/4/2010

Beautiful salad, I only used 1 Serrano pepper (all I had on me) and wished I had more. Don't be afraid of all the onion it's not too much at all, any less wouldn't be enough. I love most things involving mint and cucumber... and chili peppers... and tofu. thanks for the recipe

Reply
creation by Busters friend

3/2/2010

Received in email from Herbivoracious.com. Can't wait to try it out! Created by Michael Natkin. Link to original recipe: http://www.herbivoracious.com/2010/02/thai-tofu-salad-recipe.html