Thai-Style Radish and Watermelon Salad with Sizzling Ginger-Lemongrass Tofu

Thai-Style Radish and Watermelon Salad with Sizzling Ginger-Lemongrass Tofu

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Ingredients

  • 1 stalk of fresh lemongrass, tender inner bulb only, minced
  • One 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 14-ounce package firm tofu at room temperature-drained, halved lengthwise and sliced crosswise 1/2 inch thick

Directions

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.