Spicy Thai Salad with Coconut and Crispy Tofu

1. Prepare the Tofu

Slice the tofu into manageable pieces and lay them out on a baking sheet lined with paper towels. Press them gently with more paper towels to remove excess moisture.

2. Make the Dressing

Whisk together the shallots, soy sauce, fish sauce, light brown sugar, grated ginger, lime zest and juice, garlic, serrano chile, and ¼ teaspoon kosher salt in a small bowl. Stir in 3 tablespoons of peanut oil until well combined.

3. Coat Tofu in Cornstarch

Place the cornstarch in a small bowl and coat the pressed tofu pieces thoroughly.

4. Toast the Coconut

Toast the coconut flakes in a skillet over medium heat until golden, about 5 minutes.

5. Fry the Tofu

Heat the remaining ¼ cup of peanut oil in a skillet over medium-high heat. Fry the coated tofu until golden on both sides, about 4 to 5 minutes per side. Let it drain on paper towels.

6. Assemble the Salad

In a large bowl, combine the sliced cabbage, cucumbers, red bell peppers, and scallions. Add the crispy tofu, pour over the dressing, and toss gently. Add the fresh cilantro, mint, and basil leaves along with the chopped peanuts and toasted coconut. Toss again lightly, and taste to adjust the seasoning with more salt if needed.