Name: Crispy Tofu Salad with Cherry Tomatoes
Total time: 1 h
Cuisine: Thai
Ingredients: 14 ounces extra-firm tofu , torn into rough 1-inch pieces; 2 tablespoons fish sauce; 2 tablespoons lime juice; 2 tablespoons water; 2 teaspoons sugar; 1 Thai chile , stemmed and sliced thin; 10 ounces cherry tomatoes , halved; ½ cup vegetable oil; ½ cup very thinly sliced shallots (2 to 3 shallots); ¼ cup fresh mint leaves , torn, divided; ¼ cup fresh Thai basil leaves, torn, divided

Why This Recipe Works

Tearing tofu into irregular chunks created lots of craggy surfaces for an extra-crispy texture.

Before You Begin

This salad is inspired by flavors commonly found in Thai cuisine. If you can’t find a Thai chile, you can substitute half a serrano chile. You can swap Italian basil or cilantro for the Thai basil, if preferred. We like to use a mandoline to slice the shallots evenly so that they’ll brown at the same rate. The shallots can go from pale to dark very quickly, and the rate at which they cook can vary depending on your stove and pan; watch them closely and pay more attention to the visual cues than the time ranges given in the recipe. Serve this salad with steamed rice (preferably sticky rice or jasmine rice) and/or Bibb lettuce leaves.

Instructions

Spread tofu on paper towel–lined baking sheet and let drain for 20 minutes. Pat tofu dry with paper towels. Whisk fish sauce, lime juice, water, sugar, and Thai chile together in large bowl, then stir in tomatoes.

Meanwhile, cook oil and shallots in 12-inch nonstick skillet over medium heat, stirring often, until shallots turn light golden brown and bubbling subsides, 5 to 10 minutes (watch shallots carefully to avoid burning). Off heat, use slotted spoon to quickly transfer shallots to paper towel–lined plate, then season with salt to taste.

Heat oil left in skillet over medium-high heat. Add tofu and cook until light golden brown and crispy all over, 8 to 10 minutes. Transfer tofu to paper towel–lined plate and season with salt to taste. Gently stir tofu and half of mint, basil, and crispy shallots into tomato mixture. Top with remaining mint, basil, and shallots. Serve.