This is a tofu recipe that can change even a die hard tofu hater's mind. Yesterday I wanted to make a hearty salad to go with the Thai dishes I was making. I wanted a recipe with tofu, peanut butter and veggies that wouldn't wilt. After spending ages on Pinterest looking at recipes I was inspired to create this recipe and was pretty pleased with the outcome. Today we ate the leftovers and this salad might have been more delicious today than yesterday.
Before I fry tofu I usually press it for about 20 min. It involves putting your block of tofu on a plate and then putting another plate on top. To speed the process up a little I usually put a bowl on top of the plate and drain the bottom plate after 10 minutes. After 20 minutes I drain it again then use paper towel to completely dry the block of tofu. It is much easier to brown when it is dry.
Thai Tofu Salad
1 block of firm tofu
1 medium carrot grated
½ red bell pepper julienned
~ 15 snow peas julienned
⅓ cup of chopped cilantro
2 tbsp of soya sauce
few tbsp of veg oil
some toasted sesame seeds for garnish
Dressing:
1 heaping tbsp of natural peanut butter (do not substitute with PB with sugar)
2 tbsp of soya sauce
juice of 1 lime
1 garlic clove finely chopped
1 tbsp of ginger finely chopped
2 tbsp of water
1 shallot finely chopped
Begin by pressing your tofu under a plate. I usually place the block of tofu on a plate and then add a bigger plate on top with another bowl or something mildly heavy on top of the plate. Leave it for 20 min or so then drain off all the water and pat the tofu dry with paper towel. Chop into one inch cubes and heat your veg oil in a large fry pan. When the oil is hot, add the tofu, enough to just cover the bottom of the pan. You may have to do in batches if you have a smaller fry pan. Let the tofu cubes go for a good 4-5 minutes before flipping. Try to brown as many sides as you can. I cooked mine for about 20 min, giving it a good “swish-flip” every 4-5 min. When they looked nicely browned I added the soya sauce and turned off the heat. Give them a good swish around so they get covered and then let them cool off.
Mix all the ingredients for the dressing together (I used a little food processor because my peanut butter was very stiff). Just before serving toss all the salad ingredients with the dressing. Top with some toasted sesame seeds.
Before I fry tofu I usually press it for about 20 min. It involves putting your block of tofu on a plate and then putting another plate on top. To speed the process up a little I usually put a bowl on top of the plate and drain the bottom plate after 10 minutes. After 20 minutes I drain it again then use paper towel to completely dry the block of tofu. It is much easier to brown when it is dry.
Thai Tofu Salad
1 block of firm tofu
1 medium carrot grated
½ red bell pepper julienned
~ 15 snow peas julienned
⅓ cup of chopped cilantro
2 tbsp of soya sauce
few tbsp of veg oil
some toasted sesame seeds for garnish
Dressing:
1 heaping tbsp of natural peanut butter (do not substitute with PB with sugar)
2 tbsp of soya sauce
juice of 1 lime
1 garlic clove finely chopped
1 tbsp of ginger finely chopped
2 tbsp of water
1 shallot finely chopped
Begin by pressing your tofu under a plate. I usually place the block of tofu on a plate and then add a bigger plate on top with another bowl or something mildly heavy on top of the plate. Leave it for 20 min or so then drain off all the water and pat the tofu dry with paper towel. Chop into one inch cubes and heat your veg oil in a large fry pan. When the oil is hot, add the tofu, enough to just cover the bottom of the pan. You may have to do in batches if you have a smaller fry pan. Let the tofu cubes go for a good 4-5 minutes before flipping. Try to brown as many sides as you can. I cooked mine for about 20 min, giving it a good “swish-flip” every 4-5 min. When they looked nicely browned I added the soya sauce and turned off the heat. Give them a good swish around so they get covered and then let them cool off.
Mix all the ingredients for the dressing together (I used a little food processor because my peanut butter was very stiff). Just before serving toss all the salad ingredients with the dressing. Top with some toasted sesame seeds.
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