Spicy Tofu Salad with Tom Yum Dressing
Crispy pan-fried tofu cubes tossed with edamame, shredded carrot, and peppery cress in a fragrant tom yum dressing made from paste, sesame oil, lime juice, and maple syrup. Topped with fresh cilantro leaves and sesame seeds for a bright, spicy Southeast Asian-inspired salad.
Ingredients
- 5 ½ oz frozen edamame shelled, thawed
- salt, to taste
- 1 carrot, whole
- 1 handful watercress, fresh
- ½ bunch cilantro, fresh
- 1 ½ tablespoon tom yum paste, or green curry pastegreen curry paste1:1paste
as suggested in source
- 1 teaspoon sesame oil, toasted
- 6 tablespoon olive oil
- 1 tablespoon maple syrup
- 2 tablespoon lime juice, fresh
- 7 oz firm tofu, pressed
- 1 teaspoon sesame seeds, white
Instructions
- 1
Cook edamame in boiling salted water until tender-crisp, drain and shock in cold water.
- 2
Peel carrot and cut into thin matchsticks. Rinse cress if desired. Wash cilantro and shake dry. Pluck leaves from stems and chop stems.
- 3
Puree cilantro stems with tom yum paste, sesame oil, olive oil, maple syrup, and lime juice.
- 4
Pat tofu dry, cut into cubes, and toss with 2 tablespoons dressing in a bowl.
- 5
Heat a nonstick skillet over medium-high heat. Cook tofu cubes, stirring occasionally, until golden brown.
- 6
Arrange edamame, carrot, cress, and tofu on plates. Top with cilantro leaves and sesame seeds. Drizzle with remaining dressing.
Tips
Shock edamame immediately in ice water to preserve bright color and firm texture.
Pat tofu very dry before pan-frying to achieve crispy exterior.
Make dressing ahead and refrigerate; bring to room temperature before serving.
Good to Know
Dressing keeps refrigerated up to 3 days. Store tofu and vegetables separately; assemble just before serving.
Prepare dressing and blanch edamame up to 2 days ahead. Shred carrot and chop cilantro up to 4 hours ahead; store in airtight containers.
Serve immediately at room temperature or slightly chilled.
Common Mistakes
Skip shocking edamame to avoid mushy texture and dull color.
Do not press tofu to avoid soggy pan-fried exterior.
Do not overcook tofu to avoid dry, tough cubes.
Substitutions
as suggested in source