Warm Thai Salad with Crispy Tofu
(Sorry, I had to take this picture with my cell phone)2 Tbsp peanut oil
1 package super firm tofu, cubed - prepared according to instructions in THIS post
1-2 red pepper, julienned
*2 green papaya and or an apple or two, julienned
1/4 red onion, thinly sliced
1 cucumber, julienned
2 carrots, julienned
1 small bunch kale (flat leaf works best), cut into thin ribbons
1/2 head cabbage, thinly sliced
1/4 bunch of cilantro, chopped
1/2 cup roasted peanuts, coarsely chopped
You can use any Thai peanut vinaigrette that you like OR just use the dressing recipe from our Thai Veggie Wraps post.
1. Prepare all vegetables into a large serving bowl, toss and refrigerate.
2. Warm dressing or let it sit out at room temperature.
3. Heat peanut oil over high heat. Once peanut oil is really good and hot toss in prepared tofu cubes and fry until they are golden brown and just crispy. Place on paper towels to absorb excess oil and then toss into salad.
4. Pour dressing over salad and toss to coat. If salad is not going to be finished in one meal, do not add dressing, just pour it over individual servings.
This salad is great served cold in the summer months as well. This recipe makes enough for 4 good sized portions and it doesn't save very well. It might keep for one day in a cold fridge, so if you need to, half this and finish it in one serving.
*Papayas can be expensive and can't be found all year round so use them in this recipe when they are in season or just when you feel like it but an apple will do just fine :)
1 package super firm tofu, cubed - prepared according to instructions in THIS post
1-2 red pepper, julienned
*2 green papaya and or an apple or two, julienned
1/4 red onion, thinly sliced
1 cucumber, julienned
2 carrots, julienned
1 small bunch kale (flat leaf works best), cut into thin ribbons
1/2 head cabbage, thinly sliced
1/4 bunch of cilantro, chopped
1/2 cup roasted peanuts, coarsely chopped
You can use any Thai peanut vinaigrette that you like OR just use the dressing recipe from our Thai Veggie Wraps post.
1. Prepare all vegetables into a large serving bowl, toss and refrigerate.
2. Warm dressing or let it sit out at room temperature.
3. Heat peanut oil over high heat. Once peanut oil is really good and hot toss in prepared tofu cubes and fry until they are golden brown and just crispy. Place on paper towels to absorb excess oil and then toss into salad.
4. Pour dressing over salad and toss to coat. If salad is not going to be finished in one meal, do not add dressing, just pour it over individual servings.
This salad is great served cold in the summer months as well. This recipe makes enough for 4 good sized portions and it doesn't save very well. It might keep for one day in a cold fridge, so if you need to, half this and finish it in one serving.
*Papayas can be expensive and can't be found all year round so use them in this recipe when they are in season or just when you feel like it but an apple will do just fine :)
Julienning made easy:
I LOVE LOVE LOVE this combination of tools. It makes peeling, thinly slicing and julienning so fast and easy! I had a Japanese mandolin that I bought as a birthday present for myself. It didn't even work and it wasn't cheap! I sent that baby right back and started looking for different options. Then I ran into THIS on the Bed, Bath and Beyond online store, went up and bought it with one of the million 20% off coupons and it is probably the BEST $12 I've ever invested in my kitchen.Make sure to watch the little clip of the infomercial they have on the website. It really does all of that!!!
1 comment:
I made this tonight and we loved it! Thanks so much for sharing this!
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