Whether you are or aren’t a fan of tofu, I want you to give this recipe a try. This warm tofu salad (Well, it’s not quite a typical salad, and we usually make it as snack) has a zingy, robust flavor. Plainly, it’s a deep-fried tofu in a bed of lettuce with a tangy, sweet dressing. It’s my kind of tofu salad.
To get your tofu super crispy, it should be cooked quickly in a smoking hot oil. The dressing takes less than a couple of minutes to make. It’s the combination of sweet and sour flavor with a pungent kick of soy sauce. And what I really love about this dish was an addition of the mellow deep-fried garlic. It just whips up all flavors together and adds the wonderful aroma to the dish.
Warm Tofu Salad
Ingredients: (2 servings)
250 gm firm tofu- cubed into bite size
4 cloves garlic- roughly minced
2 tbsp sugar
1/2 tbsp soy sauce
1 tsp salt or to taste
2 tbsp vinegar
1 fresh chili- chopped
Oil for deep frying
Few celery leaves- chopped
1/2 onion- sliced
Sliced lettuce- as required
- Heat oil in a large wok or pan until high heat. When the oil is hot, add tofu and fry until golden brown. This should take less than a minute to get the tofu crispy on the outside and cook through on the inside. When the tofu is done, remove from the oil and keep aside.
- For the dressing, bring sugar, vinegar and salt to boil. Stir until all sugar is dissolved and turn off the heat. Add green chili and check the seasoning.
- For crispy garlic, fry minced garlic in 1 tbsp oil on a fairly low heat until golden brown. Remove from the heat and keep aside.
- To assemble the salad, add lettuce and onion on the bottom of your serving dish, follow by deep-fried tofu, celery leaves and deep-fried garlic. Add the dressing while it is still hot and serve.
I love the crisp and crunch of the deep fried tofu. There is everything in one bite— sweet, sour, salty, and freshness of garlic and celery leaves. Like I said, it’s not really a traditional way of salad, but it is one healthy dish that you may serve as snack or appetizer.