Thursday, August 28, 2014

thai salad with peanut lemon dressing

Back in the City and gearing up for the new school year. We are starting a new school and I am full of apprehension about the great unknown. Certainly it will all work out but the waiting and unknowing is tough.

So, crispy tofu. Weird concept, right? I mean why are we trying to make something the consistency of a marshmallow all crunchy and crusty on the outside while still creamy warm on the inside... don't answer that.

This recipe was a success. I was able to get those little wobbly cubes into some form of tasty crispy meal - with flavor like you wouldn't believe. But then, you really can't go wrong with Thai flavors - basil, lime, red chili paste... these are the things dreams are made of.

Or, if you're my son, a time machine that takes you to the Time of the Dinosaurs is.

Thai Salad with Marinated Tofu
Adapted from Shutterbean

Salad Ingredients
  • 1 16 oz. package extra firm tofu, drained
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons extra virgin olive oil, plus more for broiling
  • 2 tablespoons Thai red chili paste
  • 2 teaspoons sugar
  • 2 heaping cups cubed cucumbers
  • 2 cups green beans, chopped in quarters
  • 2 cups halved cherry tomatoes
  • 1/4 cup loosely packed fresh mint leaves, plus more for garnish
  • 1/2 cup chopped fresh Thai Basil leaves, plus more for garnish
  • 1 medium head
Peanut Lemon Dressing
Adapted from Little Spice Jar

Dressing Ingredients
  • ¼ cup almond butter
  • 2 and ½ tablespoons rice vinegar
  • ½ teaspoon sesame oil
  • 3 tablespoons lemon juice
  • 1 and ½ tablespoons soy sauce
  • 2 tablespoons canola oil
  • 3 tablespoons sugar
  • 2 tablespoons honey
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon minced garlic
  1. Place the tofu on a plate and weigh it down with another heavy plate on top. Set aside to press for 30 minutes.
  2. Meanwhile, to make the marinade, in a medium bowl, whisk together the soy sauce, rice wine vinegar, olive oil, red chili paste, and sugar until smooth. When the tofu is ready, dry it with a paper towel and cut into 1-inch cubes. Add to the bowl with the marinade and toss gently to coat making sure that all tofu is in one layer in the bowl. Cover, chill and allow to marinate for at least 1 hour, or overnight.
  3. Preheat the broiler. Arrange the tofu in a single layer on a lightly oiled, small baking sheet, discarding the marinade. Broil about 6 inches from the flame for 15 to 18 minutes, turning every 3 minutes or so, until deeply browned. Make sure to toss lightly so as not to cut into the cubes.
  4. While the tofu broils, make the dressing. Whisk all ingredients in a small bowl.
  5. Assemble salad, add tofu and dressing and enjoy.

1 comment:

  1. Crispy tofu! One of my favorite things. Especially in salad. Definitely trying this recipe!