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Thai-Style Radish and Watermelon Salad with Sizzling Ginger-Lemongrass Tofu
Thai-Style Radish and Watermelon Salad with Sizzling Ginger-Lemongrass Tofu
A salad recipe with a fruit twist
Ingredients
- 1 stalk of fresh lemongrass tender inner bulb only, minced
- 1 1/2-inch piece of fresh ginger peeled and minced
- 1 tablespoon minced cilantro
- 2 teaspoons minced mint leaves
- 2 teaspoons toasted sesame seeds
- 1 scallion minced
- 1 garlic clove minced
- Pinch of crushed red pepper
- 1 1/2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 2 1/2 tablespoons canola oil
- One 400 grams package firm tofu at room temperature-drained halved lengthwise and sliced crosswise 1/2 inch thick
Instructions
- In a small, heatproof bowl, combine the lemongrass with the ginger, cilantro, mint, sesame seeds, scallion, garlic, crushed red pepper, soy sauce and rice vinegar.
- In a small saucepan, heat the oil over high heat until almost smoking, about 2 minutes. Meanwhile, arrange the tofu slices on a plate. When the oil is hot, pour it over the lemongrass mixture; it will sizzle. Immediately spoon the hot ginger-lemongrass sauce over the tofu and serve.
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