505 minutes
A refreshing dish featuring Pale Yellow Shan Tofu with a fragrant shallot and lime leaf dressing, perfect for a light meal.
Pale Yellow Shan Tofu
0 lb
Fresh Wild Lime Leaves
each
Chopped Coriander, loosely packed
cups
tablespoons
teaspoons
teaspoons
tablespoons
Shallot Oil
tablespoons
teaspoons
1. Slice and Portion Tofu
Begin by slicing the Pale Yellow Shan Tofu into thin slabs. Once you’ve got your thin slices, cut them crosswise into pieces that are about 1 to 2 inches. This will make it easier to eat and ensure the dressing covers each piece well. Divide the tofu pieces evenly among 4 or 5 serving bowls.
2. Prepare Lime Leaves or Coriander
If you’re using fresh wild lime leaves, strip away the central vein from each leaf. Stack the leaves, roll them up, and then slice them thinly to create a chiffonade. This will release their aromatic oils and add a delightful fragrance to your dish. If you prefer, you can use chopped coriander instead, which will offer a fresh, herbal note. Distribute the lime leaf chiffonade or the coriander evenly over the bowls of tofu.
3. Sprinkle Sesame Seeds
Sprinkle the toasted sesame seeds over the tofu. Adjust the amount to your taste, but make sure each bowl gets a good scattering. The sesame seeds will add a nice crunch and a nutty flavor that complements the tofu and the dressing.
4. Mix Dressing
In a small bowl, whisk together the minced garlic, soy sauce, rice vinegar, shallot oil, and salt to make your dressing. This combination of ingredients will create a balanced dressing that’s savory, tangy, and aromatic. The shallot oil adds a subtle sweetness that ties everything together.
5. Dress and Serve
Pour about one tablespoon of the dressing over each bowl of tofu. Toss the tofu gently to ensure that each piece is evenly coated with the flavorful dressing. You’ll know it’s well-dressed when the tofu appears glossy and is infused with the aromatic dressing. Serve your chilled Shan Tofu immediately for a refreshing dish, or let it sit for a few minutes so the flavors can meld even further. Enjoy!
Swap out the shallot and lime leaf dressing for a mix of soy sauce, rice vinegar, toasted sesame oil, grated ginger, minced garlic, and a touch of honey or sugar. Garnish with toasted sesame seeds and sliced green onions.
Blend an avocado with lime juice, cilantro, jalapeño, garlic, and a bit of olive oil. Serve with a topping of pico de gallo and a sprinkle of cotija cheese.
Use extra virgin olive oil, lemon juice, crushed garlic, and a mix of chopped fresh herbs such as parsley, basil, or dill. Add in some crumbled feta and diced cucumbers for texture.
Puree basil, pine nuts, Parmesan, garlic, and olive oil to make a pesto. Spoon over the tofu and finish with additional grated Parmesan and toasted pine nuts.
Mix yogurt with ground cumin, coriander, turmeric, a pinch of cayenne, and mint. Drizzle over the tofu and top with fried mustard seeds and chopped tomatoes.
Use the freshest shallots, the most aromatic lime leaves, and high-quality soy sauce. Seek out homemade or artisanal tofu for better texture and flavor.
Select or prepare Shan tofu with a firm yet silky texture that holds its shape but melts in the mouth.
Finely mince shallots and slice lime leaves finely, then adjust the balance of salty, sour, and aromatic components for harmony.
Combine the dressing and tofu just before serving to maintain texture and freshness.
Consider heating the oil with shallots and a bruised lime leaf to create a fragrant base for your dressing.
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