Rama Salad Recipe

Prepare tofu

Drain tofu and press between paper towels or a clean kitchen towel with a weight for 15–20 minutes to remove excess moisture. Cut into 2 cm (3/4 inch) cubes or rectangles.

Boil eggs

Place eggs in a saucepan, cover with cold water by 1 inch, bring to a gentle boil, then simmer for 8 minutes for firm-set yolks. Transfer to an ice bath for 5 minutes, then peel and halve.

Prepare vegetables

Peel and julienne or grate the carrots to make about 1 cup. Wash and dry lettuce, tear into bite-sized pieces to yield 4 cups. Slice cucumber into thin half-moons to make 1 cup. Cut tomatoes into wedges or medium dice. Thinly slice red onion into half rings and soak in cold water for 5 minutes to lessen sharpness, then drain.

Pan-fry tofu (alternate: shallow fry)

Heat 3 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Dredge tofu pieces in the batter made in the 'Crispy coating' section (see below) so each piece is coated. Place tofu in the hot pan in a single layer without crowding; cook 3–4 minutes per side until golden and crisp. Transfer to a paper towel–lined tray to drain.

In a bowl, whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp salt and 1/2 tsp black pepper. Gradually whisk in 1/2 cup cold water until you have a slightly thick batter that will cling to tofu. Adjust with a tablespoon more water if needed. Use immediately to coat tofu before pan-frying.

In a bowl or blender combine 3/4 cup peanut butter, 2 tbs soy sauce, 1 tbs rice vinegar, 2 tbs lime juice, 1 tbs honey (or palm sugar), 1 clove garlic (minced), 1 tsp grated ginger and 1/4 cup warm water. Whisk or blend until smooth. Taste and adjust: add more water to thin to desired pourable consistency, more lime for brightness, or 1/2 tsp chili flakes or 1 tbs sambal for heat.

Using a mandoline or very sharp knife, slice root vegetables (taro, sweet potato, beet) as thin as possible (paper-thin). Pat slices dry with a towel to remove moisture to prevent oil splatter.

Heat 2 cups vegetable oil in a heavy pot or deep skillet to 350°F / 175°C (or medium-high heat). Fry root slices in small batches until crisp and lightly golden, about 1–2 minutes per batch. Remove with a slotted spoon to a paper towel–lined tray and immediately season with 1/2 tsp salt. Let cool to crisp.

Assemble the salad on a large platter or individual plates: arrange the torn lettuce as the base, scatter carrots, cucumber slices, tomato wedges and drained red onion evenly over the greens.

Top with warm crispy tofu pieces and halved boiled eggs arranged attractively.

Drizzle 3/4 to 1 cup of the peanut dressing over the salad, or serve the dressing on the side. Sprinkle the crunchy root vegetable chips and 1/4 cup fried shallots over the top.

Garnish with chopped cilantro or Thai basil if using. Serve immediately so tofu stays crisp and root chips remain crunchy.