Malaysian tofu, cucumber, and peanut salad
¾ pound(s), firm
Dark sesame oil
1 Tbsp, fresh, peeled and minced
2 medium clove(s), minced
1 medium, peeled, seeded, and sliced
Sweet red pepper(s)
1 medium, seeded and thinly sliced
2 medium, finely chopped
2 Tbsp, (nam pla)
2 Tbsp, fresh, chopped
½ oz, dry-roasted, salted, chopped
- Wrap the tofu in paper towels and place on a plate. Top with a heavy saucepan and let it stand for 20 minutes to press out the excess liquid. Cut the tofu into 1⁄2-inch cubes.
- Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; cook, stirring, until fragrant, about 30 seconds. Add the tofu and cook, turning occasionally, until browned, 3–4 minutes. Transfer to a large bowl.
- Add the cucumber, bell pepper, carrots, scallions, honey, vinegar, fish sauce, cilantro, and the remaining 1 teaspoon oil to the browned tofu; toss well. Serve at once, sprinkled with the peanuts. Yields generous 2 cups tofu mixture and 1 tablespoon peanuts per serving.