Spicy Tofu
Submitted by Nors
A Thai-style tofu salad with toasted rice powder, roasted chili, fresh mint, lime, and soy sauce served over lettuce with rice and vegetables. Bright, herbaceous, and fiery.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
60 minThis is laab-style tofu, and it brings all the hallmarks of the classic Thai salad tradition without any meat.
Firm tofu gets dry-fried in a hot wok until warmed through, then tossed with sliced red onion, scallions, fresh mint, lime juice, soy sauce, toasted rice powder, and ground roasted chilies. That rice powder is the secret ingredient: it adds a subtle nutty crunch and helps the dressing cling to every cube.
Serve it over crisp lettuce leaves surrounded by steamed rice and chopped vegetables for a meal that’s light, vibrant, and packed with layers of flavor.
Kitchen Tips
- Toast the raw rice in a dry pan until golden, then grind it to a powder with a mortar and pestle. This step takes 5 minutes and makes the whole dish.
- Roast the whole dried chilies in a dry wok until they darken but don’t burn. Remove the stems and seeds before grinding.
- Drain the tofu on paper towels before cooking to remove excess moisture. Drier tofu holds its shape better in the wok.
Ingredients
Directions
Cut the tofu into cubes.
Set aside on paper towels to drain.
Heat a wok and add the tofu without oil.
Stir-fry until heated through, but not crisp.
Put in a mixing bowl.
Add all the remaining ingredients except the assorted vegetables and lettuce.
Mix thoroughly.
Line a serving bowl with a layer of lettuce leaves and pour the sauté over them.
Serve surrounded by rice and assorted vegetables.
*Heat uncooked rice over moderate heat until golden, stirring to prevent burning.
When the colour is uniform, remove from heat, cool and gring to a powder.
It is best to use a mortar and pestle.
Roast whole chilies, stems too, in a dry wok until they darken.
Be careful that they do not burn.
Cool.
Remove stems and seeds.
Grind.
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