TOFU LARB SALAD
Cook Time: 15 minutes
Yields: 2-3 servings
INGREDIENTS:
3 TBS lime juice
1 1/2 tsp fish sauce or vegan fish sauce
1 pinch of sugar
2 medium-large shallots, minced
1 small bunch (~6 good sprigs) mint, chopped
2-3 sprigs cilantro, chopped
3-4 spring onions (white and greens), chopped
7.5 ounces firm or extra-firm tofu
2 TBS vegetable oil
1/8-1/4 tsp chili pepper
3 cups cabbage, shredded finely
3 medium carrots, ribboned or spiralized
1 large cucumber, ribboned or spiralized
1/2 cup edamame, fresh
1/4 cup sprouts (I used a combination of radish, lentil, and young bean sprouts)
more cilantro, mint, and/or a slice of lime for garnishing
INSTRUCTIONS:
While you prepare your sauce, herbs, and vegetables, let your tofu drain passively (slice in half or quarters and let it sit between paper towels). Mix together the lime juice, fish sauce, and sugar in a small bowl and set aside. Mince your shallots, chop your herbs and green onions, and set aside. Add 2 TBS of oil to a skillet and place over medium high heat. While the skillet heats, prepare the salad vegetables (cabbage, carrots, and cucumbers) as indicated above. Toss the vegetables together in a large bowl with the edamame and sprouts.
Roughly chop the tofu into smallish pieces and add to the pan. Using a spatula, break up the pieces of tofu to resemble a minced or ground meat. Let the tofu crisp up and brown, tossing occasionally (not too often, you want to let it get some color). After about 10 minutes the tofu should be crispy and very golden. Toss in the shallots and red pepper flakes and cook for another minute or so more. Take the pan off the heat and add in your dressing, herbs, and green onion. Mix well and taste. If you feel it needs more acidity, add more lime juice. If you feel it needs more salt, add more fish sauce. The tofu component of dish should be quite punchy- it's what gives this salad it lively brightness. Serve the tofu atop the salad, garnishing with additional herbs and/or lime wedges.