This is a warm salad, combining a wide range of textures and flavors, great as a light lunch or a starter for any Asian meal. Although you can buy packaged fried tofu at many Asian markets—and that is undeniably convenient—it is much better homemade. Just be sure to remove as much of the water as you can, by firmly pressing the tofu between paper towels as detailed on page 491. For information on shrimp paste, see page 9; for information on nam pla, see page 500.
Ingredients
makes 4 servings
Step 1
Heat 2 inches of oil in a deep, heavy pot over medium heat to 400°F. When the oil is hot, carefully slide in the tofu cubes and fry, turning occasionally, until golden brown and puffy, 5 to 10 minutes. Work in batches to avoid overcrowding. Remove with a slotted spoon and drain on paper towels.
Step 2
Put the chiles, garlic, and shrimp paste in a food processor. Process into a paste. Heat 1 tablespoon oil in a small skillet over medium heat and fry the chile paste until fragrant, about 30 seconds. Stir in the sugar, soy sauce, and 1/4 cup water. When the sugar has dissolved, remove from the heat. Stir in the peanuts and season with salt.
Step 3
Toss the peanut sauce with the bean sprouts, long beans, and cucumber. Transfer to a serving plate and top with the fried tofu.
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