A fresh, spicy tofu salad from North Eastern Thailand.
By: Lorena Uriarte
Serves: 8 as part of a meal
Preparation: 15 minutes
Cooking Time: 10 minutes
knife, chopping board, large saucepan, measuring cup, wooden spoon, small bowl for rubbish, mortar and pestle (optional).
1 Tbsp jasmine rice, toasted in the wok till yellow
4 dried large chillies, toasted in a wok (warning: open window!)
500gms firm tofu
3 limes, juiced
1 Tbsp sugar
2 Tbsp mushroom Soy sauce
1 small red (bird’s eye) chilli, finely sliced (optional)
2 red eschallot (or a small Spanish onion) finely sliced
2 cloves garlic, peeled
1 handful snake (or green beans) washed and chopped into 3cm lengths
1 handful cashews, roasted
½ cup cherry tomatoes, washed and quartered
1 cup mint leaves
½ cup coriander leaves
2 spring onions, sliced
To serve: Lettuce or cabbage cups (optional)
1. Boil tofu in water for 2 minutes to remove raw taste. Drain well and cool.
2. In a mortar and pestle (or in a plastic bag with a rolling pin) pound the rice till coarse, like sand.
3. Add the toasted dried chillies and garlic and pound again.
4. Add green beans, tomatoes, cashews and crush them lightly.
5. In a large bowl, crumble the tofu into cottage cheese like bits with your clean fingers.
5. Stir through all other ingredients, reserving some mint and coriander leaves for garnish.
Serve in little lettuce cups with jasmine rice or steamed sticky rice.