Summertime Caramelized Tofu Salad
This is a great summertime salad with a Pan-Asian bent. Don't be fooled by the exotic ingredients, the combination is refreshing, delightful and unforgettable.
Slice the tofu into four pieces and place them on a paper towel. Lay some more paper on top and press gently. Use a lightweight book as a press, and leave them for about 20 minutes. This drains off excess water and makes it easier to fry the tofu.
Heat a skillet over medium high heat and drizzle in the avocado oil.
Add the tofu and fry until golden. Flip gently and cook the other side. Remove and place on a plate.
Place a wok over the heat and add water and sugar. Stir until the sugar is dissolved and cook over a moderate heat without stirring.
When the sugar begins to caramelize and turns golden, add the ginger, galangal, chiles, lemongrass, shrimp, and lime leaves. Stir into the caramelized sugar.
Add the lemon juice and fish sauce and bring to a boil.
Spoon the sauce over the tofu and eat while warm.
Makes four servings as a side dish. Also great as an appetizer.