Vietnamese · Lunch
Green Papaya Salad with Fried Tofu
Shredded green papaya tossed with fried tofu cubes, carrot, green beans, cherry tomato, and roasted peanuts in a garlic-chili-lime dressing. The salad is pounded briefly in a mortar to bruise the vegetables and let the dressing cling, then served cold and crunchy.
$4
20 minsPrep
8 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
365Calories
18.2gProtein
20.8gFat
29.4gCarbs
16.2gSugar
6.8gFiber
810mgSodium
0mgChol
3.1gSat Fat
780mgPotassium
180mgCalcium
3.4mgIron
0mcgVitamin B12
58mgVitamin C
gluten-free
low-calorie
high-fiber
sweet-heat
thirty-min-meals
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Cut the tofu into 1/2-inch cubes and pat dry. Shred the papaya and carrot. Trim the green beans into 1-inch pieces. Chop the garlic and slice the chili.
2
Fry
Heat the vegetable oil in a small skillet over medium-high heat. Fry the tofu cubes for 5 to 6 minutes, turning occasionally, until golden and crisp on most sides.
3
Drain
Transfer the tofu onto a paper towel-lined plate to drain excess oil for 2 minutes while it cools slightly.
4
Whisk
In a small bowl, whisk together the lime juice, brown sugar, garlic, chili-fresh, and roasted peanuts until combined.
5
Combine
In a large bowl, toss the papaya, carrot, green beans, and cherry tomatoes with the dressing, pressing gently to soften vegetables.
6
Rest
Let the salad sit for 10 minutes at room temperature so the vegetables absorb the dressing and turn glossy.
7
Plate
Pile the salad onto a plate, top with the fried tofu, and scatter the cilantro leaves over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g firm tofu
- 3 cups270g green papaya
- 1/2 cup60g carrot
- 66 green beans, trimmed and cut into 1-inch pieces
- 66 cherry tomatoes, halved
- 2 tbsp2 tbsp roasted peanuts
- 2 clove2 clove garlic
- 22 small red chili-fresh
- 2 tbsp30ml lime juice
- 2 tsp2 tsp brown sugar
- 2 tbsp30ml vegetable oil, for frying
- 2 tbsp2 tbsp cilantro leaves, for garnish
