Tofu Salad Recipe

Press and cut tofu

Drain the tofu and press gently between paper towels under a weighted plate for 15 minutes to remove excess moisture. Cut into 1/2–3/4-inch cubes.

Season the tofu cubes lightly with 1 tsp salt and 1/4 tsp black pepper, tossing to coat evenly.

Heat 3 tbsp vegetable oil in a nonstick or cast-iron skillet over medium-high heat until shimmering. Add tofu in a single layer (work in batches if necessary) and fry, turning occasionally, until golden brown and crisp on at least three sides, about 6–8 minutes per batch. Transfer fried tofu to a paper-towel-lined plate to drain.

Place 3 tbsp uncooked jasmine rice in a dry skillet over medium heat. Toast, stirring or shaking the pan constantly, until the rice turns deep golden-brown and fragrant — about 6–8 minutes. Be careful not to burn; reduce heat if needed.

Remove toasted rice to a mortar and pestle or a spice grinder. Once cooled slightly, crush or grind to a coarse powder (some small grains should remain for texture). If using a skillet with a little oil, the rice will toast faster; the 1/2 tsp oil is optional but can help even browning.

In a small bowl, combine 3 tbsp fresh lime juice, 2 tbsp fish sauce (or soy sauce), and 1 tbsp palm sugar. Whisk until the sugar dissolves.

Add the thinly sliced shallot, minced garlic, sliced chiles, chopped cilantro, and sliced scallions to the dressing. Stir to combine. If you prefer a slightly richer dressing, whisk in 1 tsp neutral oil.

Taste and adjust balance: add a little more sugar if too tart, extra lime if too salty, or more fish/soy sauce if too sweet. The dressing should be bright, salty-umami, sweet, and tangy.

Prepare the vegetables: thinly slice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the mint. Place the mixed salad greens or shredded cabbage in a large bowl.

Add the sliced cucumber, cherry tomatoes, red onion, chopped mint, and chopped cilantro (from the dressing ingredient portion) to the greens. Toss gently to combine.

Add the warm fried tofu to the salad bowl. Pour the Thai dressing over the salad while the tofu is still warm so it absorbs flavor. Toss gently to coat everything evenly.

Taste and correct seasoning: add salt, lime juice, or fish/soy sauce as needed.

Sprinkle the crushed roasted rice (khao khua) over the top for a toasty crunchy finish, then scatter the chopped toasted peanuts if using. Serve immediately with lime wedges on the side.