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Prep Time:45 minsTotal Time:45 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:45 minsTotal Time:45 minsServings:6Yield:6 servings
Prep Time:45 mins
Prep Time:
45 mins
Total Time:45 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsSalad14ouncesextra-firm water-packed tofu2mediumred potatoes, cubed (1-inch)8ouncesflat rice noodles, such as pad thai3tablespoonsfried shallot oil (see Tips) or canola oil, divided4scallions, thinly sliced2 ½cupsshredded napa cabbage1cuploosely packed fresh cilantro½teaspooncrushed red pepper⅔cupfried shallots (see Tips)2tablespoonstoasted chickpea flour (see Tips)Tamarind Ginger Dressing1 ½ouncestamarind paste (see Tips)¾cuphot water2tablespoonsfried shallot oil (see Tips) or canola oil2clovesgarlic, minced2teaspoonsgrated fresh ginger1 ½teaspoonslime juice, plus more to taste1 ½teaspoonssalt1teaspoonsugar¼teaspoonground turmeric
Cook Mode(Keep screen awake)
Ingredients
Salad
14ouncesextra-firm water-packed tofu
2mediumred potatoes, cubed (1-inch)
8ouncesflat rice noodles, such as pad thai
3tablespoonsfried shallot oil (see Tips) or canola oil, divided
4scallions, thinly sliced
2 ½cupsshredded napa cabbage
1cuploosely packed fresh cilantro
½teaspooncrushed red pepper
⅔cupfried shallots (see Tips)
2tablespoonstoasted chickpea flour (see Tips)
Tamarind Ginger Dressing
1 ½ouncestamarind paste (see Tips)
¾cuphot water
2tablespoonsfried shallot oil (see Tips) or canola oil
2clovesgarlic, minced
2teaspoonsgrated fresh ginger
1 ½teaspoonslime juice, plus more to taste
1 ½teaspoonssalt
1teaspoonsugar
¼teaspoonground turmeric
DirectionsTo prepare salad: Halve tofu crosswise. Fold a clean kitchen towel in half and place it on a cutting board. Set the tofu on the towel. Put another folded towel and a weight (such as a heavy skillet) on the tofu; let drain for 15 minutes.Meanwhile, place potatoes in a large saucepan and fill with water. Cover and bring to a boil over high heat. Reduce heat to a simmer and cook until the potatoes are tender when pierced with a fork, 5 to 8 minutes. Transfer the potatoes to a colander. Return the water to a boil and cook noodles according to package directions, stirring often, until just tender. Drain well and rinse under cold water. Transfer to a bowl and drizzle with 2 tablespoons oil; toss to coat.Cut the pressed tofu into 3/4-inch cubes. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium-high heat until shimmering. Add the tofu in a single layer. Cook, without stirring, until starting to brown on the bottom, 2 to 3 minutes. Stir and continue cooking, stirring frequently, until brown on all sides, 6 to 8 minutes more. Transfer to the bowl with the noodles.Soak scallions in cold water in a small bowl for 5 minutes. Drain and add to the noodles along with the potatoes, cabbage, cilantro and crushed red pepper; mix well with your hands.To prepare dressing: Soak tamarind in hot water for 5 minutes, using a spoon to break up the pulp. Pour through a fine-mesh strainer into a bowl, pushing on the solids and scraping the bottom of the strainer to extract as much tamarind as possible. Whisk oil, garlic, ginger, lime juice, salt, sugar and turmeric into the tamarind water. Pour the dressing over the salad and toss to coat. Top with shallots and sprinkle with chickpea flour.TipsTips: To prepare Fried Shallots & Fried Shallot Oil: Place a fine-mesh strainer over a heatproof bowl. Heat 1/2 cup canola oil in a small skillet over medium-high heat. Add 1/2 cup halved and sliced shallots, reduce heat to medium and cook, stirring often, until golden brown, 3 to 5 minutes. Pour the shallots and oil through the strainer. Transfer the shallots to a paper-towel-lined plate. Reserve the oil, if desired. Store fried shallots airtight at room temperature for up to a week; refrigerate the oil for up to 2 months.To prepare Toasted Chickpea Flour: Toast 1/4 cup chickpea flour in a dry medium skillet over medium heat, stirring frequently, until golden, about 3 minutes. Transfer to a small bowl and let cool. Store airtight in a cool dark place for up to 2 months. (Made from ground dried chickpeas, chickpea flour is used in Burmese salads. Look for it at supermarkets in the natural-foods or gluten-free section. Store airtight in the freezer.)Sometimes called “wet tamarind,” seedless tamarind paste is found with other Asian pantry ingredients at well-stocked supermarkets. Avoid tamarind pods or tamarind concentrate, which has a different flavor and texture. Refrigerate for up to 1 year.Originally appeared: EatingWell Magazine, March/April 2018
Directions
To prepare salad: Halve tofu crosswise. Fold a clean kitchen towel in half and place it on a cutting board. Set the tofu on the towel. Put another folded towel and a weight (such as a heavy skillet) on the tofu; let drain for 15 minutes.Meanwhile, place potatoes in a large saucepan and fill with water. Cover and bring to a boil over high heat. Reduce heat to a simmer and cook until the potatoes are tender when pierced with a fork, 5 to 8 minutes. Transfer the potatoes to a colander. Return the water to a boil and cook noodles according to package directions, stirring often, until just tender. Drain well and rinse under cold water. Transfer to a bowl and drizzle with 2 tablespoons oil; toss to coat.Cut the pressed tofu into 3/4-inch cubes. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium-high heat until shimmering. Add the tofu in a single layer. Cook, without stirring, until starting to brown on the bottom, 2 to 3 minutes. Stir and continue cooking, stirring frequently, until brown on all sides, 6 to 8 minutes more. Transfer to the bowl with the noodles.Soak scallions in cold water in a small bowl for 5 minutes. Drain and add to the noodles along with the potatoes, cabbage, cilantro and crushed red pepper; mix well with your hands.To prepare dressing: Soak tamarind in hot water for 5 minutes, using a spoon to break up the pulp. Pour through a fine-mesh strainer into a bowl, pushing on the solids and scraping the bottom of the strainer to extract as much tamarind as possible. Whisk oil, garlic, ginger, lime juice, salt, sugar and turmeric into the tamarind water. Pour the dressing over the salad and toss to coat. Top with shallots and sprinkle with chickpea flour.TipsTips: To prepare Fried Shallots & Fried Shallot Oil: Place a fine-mesh strainer over a heatproof bowl. Heat 1/2 cup canola oil in a small skillet over medium-high heat. Add 1/2 cup halved and sliced shallots, reduce heat to medium and cook, stirring often, until golden brown, 3 to 5 minutes. Pour the shallots and oil through the strainer. Transfer the shallots to a paper-towel-lined plate. Reserve the oil, if desired. Store fried shallots airtight at room temperature for up to a week; refrigerate the oil for up to 2 months.To prepare Toasted Chickpea Flour: Toast 1/4 cup chickpea flour in a dry medium skillet over medium heat, stirring frequently, until golden, about 3 minutes. Transfer to a small bowl and let cool. Store airtight in a cool dark place for up to 2 months. (Made from ground dried chickpeas, chickpea flour is used in Burmese salads. Look for it at supermarkets in the natural-foods or gluten-free section. Store airtight in the freezer.)Sometimes called “wet tamarind,” seedless tamarind paste is found with other Asian pantry ingredients at well-stocked supermarkets. Avoid tamarind pods or tamarind concentrate, which has a different flavor and texture. Refrigerate for up to 1 year.
To prepare salad: Halve tofu crosswise. Fold a clean kitchen towel in half and place it on a cutting board. Set the tofu on the towel. Put another folded towel and a weight (such as a heavy skillet) on the tofu; let drain for 15 minutes.
Meanwhile, place potatoes in a large saucepan and fill with water. Cover and bring to a boil over high heat. Reduce heat to a simmer and cook until the potatoes are tender when pierced with a fork, 5 to 8 minutes. Transfer the potatoes to a colander. Return the water to a boil and cook noodles according to package directions, stirring often, until just tender. Drain well and rinse under cold water. Transfer to a bowl and drizzle with 2 tablespoons oil; toss to coat.
Cut the pressed tofu into 3/4-inch cubes. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium-high heat until shimmering. Add the tofu in a single layer. Cook, without stirring, until starting to brown on the bottom, 2 to 3 minutes. Stir and continue cooking, stirring frequently, until brown on all sides, 6 to 8 minutes more. Transfer to the bowl with the noodles.
Soak scallions in cold water in a small bowl for 5 minutes. Drain and add to the noodles along with the potatoes, cabbage, cilantro and crushed red pepper; mix well with your hands.
To prepare dressing: Soak tamarind in hot water for 5 minutes, using a spoon to break up the pulp. Pour through a fine-mesh strainer into a bowl, pushing on the solids and scraping the bottom of the strainer to extract as much tamarind as possible. Whisk oil, garlic, ginger, lime juice, salt, sugar and turmeric into the tamarind water. Pour the dressing over the salad and toss to coat. Top with shallots and sprinkle with chickpea flour.
Tips
Tips: To prepare Fried Shallots & Fried Shallot Oil: Place a fine-mesh strainer over a heatproof bowl. Heat 1/2 cup canola oil in a small skillet over medium-high heat. Add 1/2 cup halved and sliced shallots, reduce heat to medium and cook, stirring often, until golden brown, 3 to 5 minutes. Pour the shallots and oil through the strainer. Transfer the shallots to a paper-towel-lined plate. Reserve the oil, if desired. Store fried shallots airtight at room temperature for up to a week; refrigerate the oil for up to 2 months.
To prepare Toasted Chickpea Flour: Toast 1/4 cup chickpea flour in a dry medium skillet over medium heat, stirring frequently, until golden, about 3 minutes. Transfer to a small bowl and let cool. Store airtight in a cool dark place for up to 2 months. (Made from ground dried chickpeas, chickpea flour is used in Burmese salads. Look for it at supermarkets in the natural-foods or gluten-free section. Store airtight in the freezer.)
Sometimes called “wet tamarind,” seedless tamarind paste is found with other Asian pantry ingredients at well-stocked supermarkets. Avoid tamarind pods or tamarind concentrate, which has a different flavor and texture. Refrigerate for up to 1 year.
Originally appeared: EatingWell Magazine, March/April 2018
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Nutrition Facts(per serving)395Calories16gFat55gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
