This salad is a homemade dish bursting with flavor and bright colors. Modified to be vegetarian, it is a non-traditional dish
that is ideal for a variety of light, healthy lunches. This fresh and lively dish features a spicy dressing which adds
outstanding flavor to the tofu. A harmonious balance of flavors make this salad a favorite menu selection for parties and get
togethers.
Preparation
- Cut tofu into small cubes.
- Remove ginger skin. Shred ginger making about 1/3 cup.
- Peel carrot and clean. Shred carrot making about 1/4 cup.
- Clean and cut tomato into small cubes.
- Remove stem from chili. Clean and pat dry.
- Peel off garlic skin. Clean and pat dry.
- Clean and chop green onions and coriander.
Directions
- In a mortar, pound garlic and chili together until paste is formed.
- Steam or boil tofu for about 5 minutes. Drian and set aside.
- In a mixing bowl, add lime juice, sugar, Thai light soy sauce and paste. Toss to mix. If desired, taste and adjust the taste to your
preference.
- Add tofu, ginger, carrot and tomatoes into the mixing bowl. Toss to mix.
- Add chopped green onions and coriander into the mixing bowl. Toss again.
- Serve on a plate.
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Before Cooking
- Serving size: 1-2 persons.
- To increase or reduce spiciness, add or lessen chili.
- Increase or lessen ginger amount as desired. Omitting ginger would miss the main feature of the dish.
- A can or jar of shredded ginger is available at most Asian grocery stores. However, the taste and aroma
will not be the same as fresh ginger.
- Depending on your taste, start adding 1 teaspoon Thai light soy sauce and lime juice at a time and taste it.
If you want it saltier and more sour, add more.
- For non-vegetarian, add cooked shrimp and substiture Thai light soy sauce with fish sauce.
Ingredients
1 1/4 cup Diced tofu
1/3 cup Shredded ginger
1/4 cup Shredded carrot
1/4 cup Diced tomato
1 stalk Green onion
1 stalk Coriander
1-2 Chilies
3 cloves Garlic
1/2 teaspoon Sugar
pinch of Salt
2 teaspoons Thai light soy sauce
2 teaspoons Lime juice
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