Five-Spice Tofu Salad with Snap Peas & Lime
Pressed tofu, or dòufu gān, has been pressed to remove excess moisture. It has a pleasant toothiness that can stand up to high heat. The five-spice version is braised in Chinese aromatics and soy sauce. If you can’t make a trip to an Asian market, you can absolutely sub regular tofu. Or, check out our recipe to make your own!
Serves 4
METHOD
Make the dressing. In a small bowl, whisk together all of the dressing ingredients and set aside.
Sear the tofu. Heat a cast iron or carbon steel skillet on medium. Add a thin layer of oil, waiting until it shimmers. Sear the tofu slices for 2-3 minutes per side, or until a golden brown crust forms. Transfer to a plate.
Plate. In a large mixing bowl dress the bean sprouts, snap peas, lettuce, and herbs. Add a few spoonfuls of dressing at a time, tasting as you go. Place a mound of salad on each plate and top with the tofu, peanuts, shallots, and another drizzle of dressing.
Note: Why do we use both lime juice and zest? The zest is loaded with aromatic oils that impart brightness to dishes. The acidic juice balances sweet and spicy flavors to create a well-rounded dish. A microplane grater makes quick work of zesting and will become an indispensable tool in your kitchen.
INGREDIENTS
For the tofu
1 pound pressed five-spice tofu, sliced
For the shio koji-lime dressing
1 thai chili, minced
2 garlic cloves, minced
3 limes, zest and juice (see note)
2 tablespoons sugar
3 tablespoons shio koji (sub fish sauce, if your preferences allow)
For the salad
½ pound mung bean sprouts, rinsed
½ pound snap peas, sliced diagonally
1 head lettuce (little gem, red leaf, or romaine), cut into bite-sized pieces
½ cup cilantro leaves
½ cup mint leaves
½ cup thai basil leaves
To serve
½ cup peanuts, roasted and roughly chopped
½ cup fried shallots, store-bought or homemade (optional)
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