Burmese Tofu Salad (Tofu Thoke)

Ingredients:

• • 1 block of firm tofu, pressed and sliced
• 2 tablespoons vegetable oil (for frying)
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 medium cucumber, diced
• 1 medium tomato, diced
• 1 small red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, crushed (optional)
• Juice of 1 lime
• 1 tablespoon soy sauce or tamari
• 1 tablespoon chili oil (optional, adjust to taste)
• Salt and pepper to taste

Instructions:

• Instructions:

  • Fry the Tofu:
    • Heat the vegetable oil in a skillet over medium heat. Add the sliced tofu and fry until golden brown on both sides. Remove and drain on paper towels.
  • Blanch the Green Beans:
    • In a separate pot, bring water to a boil. Add the green beans and blanch for about 2-3 minutes until bright green. Drain and rinse under cold water to stop the cooking.
  • Combine Ingredients:
    • In a large bowl, combine the fried tofu, blanched green beans, cucumber, tomato, red onion, and cilantro.
  • Make the Dressing:
    • In a small bowl, whisk together the lime juice, soy sauce, chili oil, salt, and pepper.
  • Toss the Salad:
    • Pour the dressing over the salad and gently toss to combine. If using, sprinkle the crushed peanuts on top.
  • Serve:
    • Serve the salad immediately, or let it sit for a few minutes to allow the flavors to meld.