Cambodian Style Tofu Salad Recipes

CAMBODIAN STYLE TOFU SALAD

Steps:

• Place tofu between two layers of paper towel on a dish. Place a baking sheet over tofu, and set a heavy book on top of baking sheet to weight tofu so it releases excess water; let stand about 30 minutes.
• Combine galangal or ginger, garlic, jalapeno, sugar, fish sauce, lime juice, and vinegar in a small saucepan. Bring to a boil over medium-high heat, remove from heat, and set aside.
• Bring a large saucepan of water to a boil. Add salt and beans; cook until beans are just tender and bright green, 3 to 5 minutes. Drain beans, and transfer immediately to a large bowl of ice water. When chilled, drain again, and pat dry.
• Distribute beans, carrots, scallions, red peppers, lettuce, and mint evenly among six plates.
• Meanwhile, heat a large nonstick skillet over medium heat. Add tofu, and cook until golden brown and slightly crisp, about 3 to 4 minutes on each side. Add ginger mixture, toss to coat tofu, and cook about 1 minute more. Spoon tofu and sauce over vegetables, sprinkle with peanuts, and serve.

TOFU SALAD

Steps:

• In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator.
• Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside.
• Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.

CAMBODIAN STYLE TOFU SALAD

Steps:

• Place tofu between two layers of paper towel on a dish. Place a baking sheet over tofu, and set a heavy book on top of baking sheet to weight tofu so it releases excess water; let stand about 30 minutes.
• Combine ginger, garlic, jalapeno, sugar, fish sauce, lime juice, and vinegar in a small saucepan. Bring to a boil over medium-high heat, remove from heat, and set aside.
• Bring a large saucepan of water to a boil. Add salt and beans; cook until beans are just tender and bright green, 3 to 5 minutes. Drain beans, and transfer immediately to a large bowl of ice water. When chilled, drain again, and pat dry.
• Distribute beans, carrots, scallions, red peppers, lettuce, and mint evenly among six plates.
• Meanwhile, heat a large nonstick skillet over medium heat. Add tofu, and cook until golden brown and slightly crisp, about 3 to 4 minutes on each side.
• Add ginger mixture, toss to coat tofu, and cook about 1 minute more.
• Spoon tofu and sauce over vegetables, sprinkle with peanuts, and serve.

TOFU SALAD

Steps:

• Blot tofu dry. Wrap in a clean kitchen towel; place on a plate and refrigerate at least 1 hour. In a large shallow dish, whisk vinegar, soy sauce, sesame oil, sriracha, peanut butter and ginger until smooth. Add tofu; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally. Drain tofu reserving marinade; pat dry. In a large skillet, heat canola oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, combine romaine, carrots, avocado, tomatoes, onion and tofu. Pour reserved marinade over salad; toss to coat. Sprinkle with sesame seeds. Serve immediately.

TOFU SALAD

Steps:

• Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger, crushed red pepper and salt in a bowl.
• Place tofu and 2 tablespoons of the dressing in a large nonstick skillet.
• Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total.
• Remove from the heat; add 1 tablespoon of the dressing to the pan and stir to coat.
• Toss greens, carrots and cucumber with the remaining dressing.
• Serve immediately, topped with the warm tofu.