Yam Tao Hoo Thai Spicy Tofu Salad With Minced Pork Recipes

THAI TOFU SALAD (YAM TAOHU)

Steps:

• For the dressing:.
• Stir together the liquids with the sugar. Lightly crush & add the chilis & shallots to the liquid. Will taste hugely overwhelming - no worries. It is balanced by the tofu.
• For the salad:.
• Heat the oil over a medium-high flame in a large skillet. Author suggests cast iron - I use French stainless. Dry the tofu. Brown the tofu in the skillet - about 5 minutes a side. Flip and brown on the other side. Remove to drain on paper towels. Season with salt and pepper.
• Slice the tofu (when cool enough to handle) thinly, about 1/8" or so.
• Toss the tofu and all remaining ingredients with the dressing. Alternatively drizzle with dressing or serve the dressing on the side in little bowls to dip a bite at a time (my fav).
• Garnish with cilantro and serve.

SPICY THAI PORK TENDERLOIN SALAD

Steps:

• Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
• Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
• Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn't overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
• In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
• To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.

YAM TAO HOO (THAI SPICY TOFU SALAD WITH MINCED PORK)

Steps:

• Fry shallots in hot vegetable oil until browned and crispy. Set aside. Fry tofu in hot vegetable oil until browned. Set aside. Blanch pork in boiling water until cooked through, 2-3 minutes. Set aside. Toast peanuts in oven or dry saute pan. Grind in food processor or spice grinder until finely ground. Set aside. Combine lime juice, fish sauce, and sugar. Adjust amounts to taste. Combine tofu, pork, cucumber, tomato. celery, chili powder, and peanuts. Toss with lime juice dressing. Arrange on plates, drizzle with coconut milk, and top with shallots.