Thai Tofu Salad (Yam Taohu)

• For the dressing
• 1 tablespoon soy sauce
• 6 tablespoons fresh lime juice
• 1 teaspoon sugar (preferably palm sugar)
• 1 -3 chili pepper, Thai bird, seeds and ribs removed
• 1/2 cup shallot, thinly sliced, preferably large red variety
• salt
• For the salad
• 1/4 cup vegetable oil
• 1 lb tofu, extra-firm, cut into 3/8-inch thick slabs
• salt
• black pepper
• 1 cup English cucumber, medium diced seedless
• 4 green onions, white and light green parts, cut into small bite sized lengths
• 1/2 cup cilantro leaf (& some for garnish)
• 2 tablespoons mint, minced fresh

1. For the dressing:
2. Stir together the liquids with the sugar. Lightly crush & add the chilis & shallots to the liquid. Will taste hugely overwhelming - no worries. It is balanced by the tofu.
3. For the salad:
4. Heat the oil over a medium-high flame in a large skillet. Author suggests cast iron - I use French stainless. Dry the tofu. Brown the tofu in the skillet - about 5 minutes a side. Flip and brown on the other side. Remove to drain on paper towels. Season with salt and pepper.
5. Slice the tofu (when cool enough to handle) thinly, about 1/8" or so.
6. Toss the tofu and all remaining ingredients with the dressing. Alternatively drizzle with dressing or serve the dressing on the side in little bowls to dip a bite at a time (my fav).
7. Garnish with cilantro and serve.

dressing, soy sauce, lime juice, sugar, chili pepper, shallot, salt, salad, vegetable oil, salt, black pepper, cucumber, green onions, cilantro leaf, mint

Taken from www.food.com/recipe/thai-tofu-salad-yam-taohu-415253 (may not work)