Summertime Caramelized Tofu Salad

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.

17 oz. firm or extra-firm, tofu
3 or 4 tablespoons avocado oil , for frying
1/2 cup water
9 ounces cane 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 lime juice, or yuzu juice
1 tablespoon fish sauce


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.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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