Thai
Salad with Sesame Tofu
*
adapted from Bon Appétit, September 2003 and Food & Wine,
September 2004
ingredients:
salad
4 cups
very thinly sliced Napa cabbage
1/2 cup chopped fresh cilantro
1 teaspoon fresh lime juice
1 1/2 cups matchstick-size strips peeled carrots (from 2 large carrots)
1 cup matchstick-size strips red bell pepper
1/2 cup matchstick-size strips green onion
1/4 cup slivered fresh parsley
Fresh cilantro sprigs
peanut-chile
sauce
1/2 cup peanut butter
2 tablespoons fresh lemon juice
2 tablespoons pure maple syrup
1 tablespoon soy sauce
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1/4 teaspoon dried chili's
1 to 2 tablespoons water
tamarind
vinaigrette
1/2 7-ounce block tamarind with seeds*
2 tablespoons pure maple syrup
2 tablespoons soy sauce
2 tablespoons extra-virgin olive oil
2 teaspoons minced peeled fresh ginger
sesame
tofu
1/4 cup low-sodium soy sauce
2 tablespoons finely chopped green onions
1 teaspoon minced fresh ginger
1 teaspoon Asian sesame oil
1 garlic clove, minced
1 14-oz block of tofu, drained and cut into 6 slices
1/4 cup sesame seeds
2 tablespoons olive oil
instructions
For almond-chile sauce:
Combine all ingredients except water in blender or processor. Puree
until smooth. Thin with water by tablespoonfuls, as desired. Season
sauce to taste with salt and pepper.
For
tamarind vinaigrette:
1. Combine tamarind and enough hot water to cover in medium bowl. Let
stand until pulp softens, breaking apart occasionally with fork, about
1 hour. Using slotted spoon, transfer tamarind pulp to sieve set over
bowl.
2.
Press pulp through sieve, leaving seeds behind. Measure 6 tablespoons
pulp into medium bowl (discard remaining pulp). Whisk in remaining 4
ingredients. Season with salt and pepper.
For
sesame tofu:
1. In a small bowl, combine the soy sauce with the chives, ginger, sesame
oil and garlic.
2. Spread the sesame seeds on a large plate. Press one side of each
slice of tofu into the sesame seeds so the seeds adhere.
3. In a medium-sized, non-stick skillet, heat 2 tablespoons of olive
oil and add the tofu, coated side down and cook over moderate heat until
lightly golden, about 9 minutes.
4. Carefully flip the tofu slices and then pour the soy mixture over
them and simmer for about 3 minutes.
For
salad:
1. Combine cabbage, cilantro, and lime juice in small bowl; toss to
coat. Sprinkle with salt and let stand 30 minutes.
2. Combine cabbage and cilantro with carrots, red bell pepper, bean
sprouts, cucumber, and basil in large wok. Toss with enough peanut sauce
to coat lightly and warm through for about ten minutes on med-high heat.
3. Arrange about 1 cup of cabbage mixture on each of 4 plates. Drizzle
tamarind vinaigrette and more almond-chile sauce, if desired. Garnish
with cilantro sprigs and top with sesame tofu.
*Tamarind is a legume with large brown seedpods. The pulp is used in
Indian, Thai, Caribbean, and Latin American cooking. The pulp is sold
in block form and is available at Indian markets.
Changes,
hints, tips and thoughts for this recipe:
•
this salad was really an adaptation; a cross between pad thai
and savoy cabbage salad...a hybrid of
sorts, I guess
•
with the sesame tofu it's a great main course, but it would
also be great served alongside the Thai-inspired
dumplings I made recently.
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