Thai · Lunch
Tofu and Herb Salad
Cubes of pan-fried firm tofu are tossed with Thai herbs, shallot, and chili in a tart lime and fish sauce dressing. Toasted rice powder adds crunch while mint and cilantro bring sharp freshness. Served cold as a bright, punchy salad course, echoing larb in structure but built entirely around tofu.
$4
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
331Calories
17.8gProtein
18.9gFat
22.4gCarbs
9.8gSugar
3.6gFiber
1231mgSodium
0mgChol
2.9gSat Fat
540mgPotassium
180mgCalcium
3.4mgIron
0mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
spice-route
thirty-min-meals
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Press tofu between paper towels for 10 minutes, cut into cubes. Toast uncooked rice in a dry pan over medium heat for 3 minutes, shaking often, until deep golden and fragrant; grind to powder.
2
Fry
Heat vegetable oil in a nonstick skillet over medium-high heat. Fry tofu cubes 5 to 6 minutes, turning occasionally, until edges are golden and crisp.
3
Toss
Whisk together fish sauce, lime juice, and sugar until sugar dissolves. Add tofu, shallot thinly sliced, gochugaru, mint, cilantro roughly chopped, and scallions thinly sliced; toss gently until coated evenly.
4
Plate
Arrange lettuce leaves on a plate. Sprinkle toasted rice powder over salad and spoon onto lettuce to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g firm tofu
- 2 tbsp2 tbsp vegetable oil
- 2 tbsp2 tbsp fish sauce
- 3 tbsp3 tbsp lime juice
- 2 tsp2 tsp sugar
- 22 small shallot
- 2 tbsp2 tbsp white rice
- 2 tsp2 tsp gochugaru
- 1/2 cup24g fresh mint leaves
- 1/2 cup16g fresh cilantro leaves
- 44 scallions
- 44 lettuce leaves
