Summertime Caramelized Tofu Salad

This is a great summertime salad that's worth trying simply because it's delicious, but also because it blends a variety of new flavors and textures that you may not yet have sampled.

Ingredients:

17 ounces (or so) tofu
3 or 4 tablespoons avocado oil , for frying
1/2 cup water
9 ounces sugar
1 small piece of fresh ginger, peeled and sliced very thinly
1 small piece galangal, peeled and sliced finely
1 red chile, cleaned, trimmed, and sliced thin
1 lemongrass stem, cut at the base, peeled, and sliced fine
1 teaspoon dried shrimps, pounded in a mortar and pestle or run through the food processor
4 lime leaves
1/3 cup fresh squeezed lemon juice
1 tablespoon fish sauce

Preparation:
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.

Directions:
This is a great summertime salad that's worth trying simply because it's delicious, but also because it blends a variety of new flavors and textures that you may not yet have sampled.

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Summertime Caramelized Tofu Salad

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