Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 500 grams of extra-firm tofu for at least 30 minutes to remove excess water, then slice the pressed tofu into 1 centimeter thick rectangles.

2. 2

   Combine 1 tablespoon of sea salt, 1 teaspoon of granulated sugar, 0.5 teaspoon of ground turmeric, 2 cloves of minced garlic, and 1 small minced shallot in a bowl, then rub this mixture evenly over all sides of the tofu slices and refrigerate for a minimum of 2 hours to cure.

3. 3

   Prepare the Kroeung paste by pounding or blending 2 thinly sliced lemongrass stalks, a 1 inch piece of sliced galangal, 0.5 teaspoon of kaffir lime zest, 3 rehydrated and deseeded dried red chilies, 2 cloves of garlic, and 1 small shallot until a fine paste forms, adding 2 tablespoons of water if necessary for blending.

4. 4

   Whisk together the prepared Kroeung paste with 3 tablespoons of gluten-free fish sauce, 3 tablespoons of fresh lime juice, and 2 tablespoons of palm sugar until the palm sugar is completely dissolved, thereby creating the flavorful dressing.

5. 5

   Heat 2 tablespoons of vegetable oil in a non-stick pan over medium-high heat and pan-sear the cured tofu slices for 3-4 minutes per side until they are golden brown and slightly crispy, then let them cool before cutting into bite-sized pieces.

6. 6

   In a large mixing bowl, combine the seared tofu pieces, 2 julienned medium green mangoes, 1 julienned medium cucumber, 1 julienned small red bell pepper, 0.5 cup of fresh mint leaves, and 0.5 cup of fresh cilantro leaves.

7. 7

   Pour the Kroeung dressing over the salad ingredients and toss gently to ensure everything is thoroughly coated, then sprinkle with 0.25 cup of chopped roasted peanuts just before serving.