Chilled Tofu and Herbs Salad
Ingredients: soft tofu, lime juice, palm sugar, soy sauce, Thai fresh chilies · 15 min cook time · 300kcal · ~₩11,000
Ingredients
300g soft tofu, 30ml lime juice, 15g palm sugar, 15ml soy sauce, 2개 Thai fresh chilies, 30g shallots, 1줄기 lemongrass, 20g green onion, 10g cilantro, 10g mint, 50g cucumber, 20g bell pepper, 2g black sesame seeds
Instructions
1. Trim the edges of the soft tofu to create nice clean cubes. If not concerned with appearance, trimming is optional. Aim for about six cubes.
2. Gently place five tofu cubes onto a plate. Odd numbers are generally considered more aesthetically pleasing for plating.
3. Prepare the dressing by combining fresh lime juice, finely chopped palm sugar, soy sauce (or fish sauce if not vegetarian), and Thai fresh chilies (seeds can be removed for milder spice).
4. Add finely sliced shallots and very finely sliced lemongrass to the dressing mixture.
5. Chop green onion, cilantro, and mint. Add them to the dressing.
6. Dice cucumber into small cubes for crunch. For added color, finely dice a small amount of bell pepper (brunoise), removing the inside bit for cleaner cubes.
7. Stir all the dressing ingredients together, breaking up any shallot layers, and taste to adjust seasoning.
8. If the tofu has released water, gently blot it with a paper towel to prevent diluting the dressing.
9. Spoon a small amount of the salad mixture onto each piece of tofu, allowing some to slide down. Drizzle the remaining dressing around the tofu.
10. Garnish with a sprinkle of black sesame seeds over each tofu piece.
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