Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 04/03/2008 The tofu in this came out really well. The jalapenos give it a lot of heat and the fish sauce seems to give it a savory appeal. My only complaint is that while there was plenty of the ginger mixture to coat the tofu, there wasn't much sauce left to spoon over the veggies. Perhaps I cooked it down too much, but it seems it needs a little more sauce to make everything congeal.
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Gallery Cambodian Style Tofu Salad Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 pound firm tofu, cut into 1-inch cubes 1 fresh or frozen 1-inch piece galangal, or fresh ginger, peeled and coarsely chopped 3 large cloves garlic coarsely, chopped 1 fresh jalapeno pepper diced 1 tablespoon sugar 2 teaspoons Asian fish sauce (nam pla) 1/2 cup freshly squeezed lime juice 2 tablespoons rice-wine vinegar 1 teaspoon salt 1 pound green beans, trimmed 3 medium carrots (about 1/2 pound), peeled and cut into 2-inch matchsticks 7 scallions, white and light-green parts only, cut into 2-inch slivers 3 red Italian frying peppers (about 11 ounces), or 2 bell peppers, seeded and thinly sliced 1 head Boston lettuce (8 ounces), shredded 1/4 cup roasted unsalted peanuts, coarsely chopped
Cook’s Notes This recipe calls for galangal; it is a knobby tuber similar to ginger, which can be used instead.
Gallery Cambodian Style Tofu Salad
Recipe Summary Servings: 6
Gallery
Cambodian Style Tofu Salad
Cambodian Style Tofu Salad
Cambodian Style Tofu Salad
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 pound firm tofu, cut into 1-inch cubes 1 fresh or frozen 1-inch piece galangal, or fresh ginger, peeled and coarsely chopped 3 large cloves garlic coarsely, chopped 1 fresh jalapeno pepper diced 1 tablespoon sugar 2 teaspoons Asian fish sauce (nam pla) 1/2 cup freshly squeezed lime juice 2 tablespoons rice-wine vinegar 1 teaspoon salt 1 pound green beans, trimmed 3 medium carrots (about 1/2 pound), peeled and cut into 2-inch matchsticks 7 scallions, white and light-green parts only, cut into 2-inch slivers 3 red Italian frying peppers (about 11 ounces), or 2 bell peppers, seeded and thinly sliced 1 head Boston lettuce (8 ounces), shredded 1/4 cup roasted unsalted peanuts, coarsely chopped
Directions
Place tofu between two layers of paper towel on a dish. Place a baking sheet over tofu, and set a heavy book on top of baking sheet to weight tofu so it releases excess water; let stand about 30 minutes.
Combine galangal or ginger, garlic, jalapeno, sugar, fish sauce, lime juice, and vinegar in a small saucepan. Bring to a boil over medium-high heat, remove from heat, and set aside.
Bring a large saucepan of water to a boil. Add salt and beans; cook until beans are just tender and bright green, 3 to 5 minutes. Drain beans, and transfer immediately to a large bowl of ice water. When chilled, drain again, and pat dry.
Distribute beans, carrots, scallions, red peppers, lettuce, and mint evenly among six plates.
Meanwhile, heat a large nonstick skillet over medium heat. Add tofu, and cook until golden brown and slightly crisp, about 3 to 4 minutes on each side. Add ginger mixture, toss to coat tofu, and cook about 1 minute more. Spoon tofu and sauce over vegetables, sprinkle with peanuts, and serve.
Cook’s Notes This recipe calls for galangal; it is a knobby tuber similar to ginger, which can be used instead.
Cook’s Notes
This recipe calls for galangal; it is a knobby tuber similar to ginger, which can be used instead.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 04/03/2008 The tofu in this came out really well. The jalapenos give it a lot of heat and the fish sauce seems to give it a savory appeal. My only complaint is that while there was plenty of the ginger mixture to coat the tofu, there wasn't much sauce left to spoon over the veggies. Perhaps I cooked it down too much, but it seems it needs a little more sauce to make everything congeal.
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 04/03/2008 The tofu in this came out really well. The jalapenos give it a lot of heat and the fish sauce seems to give it a savory appeal. My only complaint is that while there was plenty of the ginger mixture to coat the tofu, there wasn't much sauce left to spoon over the veggies. Perhaps I cooked it down too much, but it seems it needs a little more sauce to make everything congeal.
Martha Stewart Member
Rating: Unrated 04/03/2008
The tofu in this came out really well. The jalapenos give it a lot of heat and the fish sauce seems to give it a savory appeal. My only complaint is that while there was plenty of the ginger mixture to coat the tofu, there wasn’t much sauce left to spoon over the veggies. Perhaps I cooked it down too much, but it seems it needs a little more sauce to make everything congeal.
Rating: Unrated
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