Thai Green Salad with Peanut Dressing and Crispy Tofu

Steps

1. 1

   Press tofu to remove moisture

   • Remove the tofu from its package and discard the liquid.
   • Wrap the tofu block in a clean kitchen towel or stack of paper towels.
   • Place it on a cutting board and top with another cutting board.
   • Set a weight (a cast-iron skillet, heavy books, or heavy cans) on top to press evenly.
   • Let it rest undisturbed for 20–30 minutes.
   • This pressing removes excess moisture, which is crucial for achieving crispier tofu when frying.

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   Ready when: Tofu feels noticeably firmer and less moist to the touch

   Tip: Pressing is the most important step for achieving crispiness when pan-frying tofu. Don't skip or rush this step.

2. 2

   Cut and coat tofu

   • Remove the pressed tofu from the towel and place on your cutting board.
   • Cut the tofu block into 3/4-inch cubes; you should have about 16–20 pieces.
   • In a small bowl, whisk together the cornstarch, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
   • Gently toss the tofu cubes in this mixture until all surfaces are evenly coated with a thin layer.
   • Shake off and discard any excess cornstarch that doesn't adhere.

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   Ready when: Tofu cubes evenly coated with a light, uniform cornstarch layer

   Tip: Handle the tofu gently when tossing to avoid breaking the delicate coating. Excess cornstarch can burn, so shake it off before frying.

3. 3

   Fry tofu until crispyOven 375°F / 190°C

   • Heat 3 tablespoons vegetable oil in a 12-inch skillet over medium-high heat (about 350–375°F / 175–190°C) until shimmering, roughly 2 minutes.
   • Carefully add the coated tofu cubes in a single layer, spacing them so they don't touch.
   • Let them sit undisturbed for 3–4 minutes until the bottoms develop a golden, crispy crust.
   • Using a small spatula or fork, carefully flip each piece and cook for another 3–4 minutes until the new sides are similarly golden and crispy.
   • Transfer the fried tofu to a paper-towel-lined plate to drain.
   • Taste and add a pinch of salt if desired.

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   Ready when: All visible sides are golden brown and crispy; edges feel firm when pressed gently

   Tip: Resist the urge to move the tofu around during cooking; let each side sit undisturbed to develop a proper crust. If your pan feels crowded, fry the tofu in two batches for better results.

4. 4

   Mix peanut dressing

   • In a medium bowl, whisk together the peanut butter, fresh lime juice, fish sauce, soy sauce, minced garlic, and minced ginger until relatively smooth and well combined.
   • Stir in the honey until fully incorporated.
   • Add the water 1 tablespoon at a time, whisking constantly until you achieve a pourable, drizzling consistency—somewhere between yogurt and thin cream.
   • Taste the dressing: if it needs more brightness, add another squeeze of lime juice; if it needs more depth, add another 1/2 teaspoon fish sauce; if it needs saltiness, add a touch more soy sauce.
   • Set aside.

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   Ready when: Smooth, pourable drizzling consistency with balanced flavors

   Tip: Add water gradually—the dressing will thicken slightly as it cools and sits, so aim for slightly looser than your target consistency. You can always thin it with more water before serving.

5. 5

   Prepare vegetables

   • Remove the stem and seeds from the bell pepper, then slice into thin strips about 1/4 inch wide.
   • Slice the cucumber into thin rounds (about 1/4 inch thick) or julienne into thin matchsticks, whichever you prefer.
   • Julienne or coarsely grate the carrots into thin strands.
   • Thinly slice the red onion into crescents.
   • Roughly chop the fresh cilantro, reserving a few whole leaves for garnish.

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   Tip: Cutting vegetables to similar sizes creates a neat presentation and more pleasant eating experience. You can prep these up to 2 hours ahead and store in the fridge, covered.

6. 6

   Build the salads

   • Divide the mixed greens evenly among individual serving bowls or arrange on a large platter if serving family-style.
   • Arrange the prepared vegetables (bell pepper strips, cucumber, carrots, and red onion) in neat piles or sections over the greens, creating an attractive, colorful base.
7. 7

   Top and serve

   • Drizzle about 1/4 to 1/3 cup of the peanut dressing over each salad (or all over the platter if serving family-style).
   • Top with the crispy tofu cubes, distributing them evenly across the salad.
   • Scatter the chopped cilantro leaves and crushed peanuts generously over each salad as a final garnish.
   • Serve immediately while the tofu is still warm and the greens are crisp.

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   Tip: Dress the salad as close to serving time as possible to prevent the greens from wilting. If you're serving multiple people at different times, dress individual portions as needed.