Yam Tao Hoo Thai Spicy Tofu Salad With Minced Pork Recipes

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THAI TOFU SALAD (YAM TAOHU)



Thai Tofu Salad (Yam Taohu) image

Received in email from Herbivoracious.com. Can't wait to try it out! Created by Michael Natkin. Link to original recipe: http://www.herbivoracious.com/2010/02/thai-tofu-salad-recipe.html

Provided by Busters friend

Categories     Lunch/Snacks

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 14

1 tablespoon soy sauce
6 tablespoons fresh lime juice
1 teaspoon sugar (preferably palm sugar)
1 -3 chili pepper, Thai bird, seeds and ribs removed
1/2 cup shallot, thinly sliced, preferably large red variety
salt
1/4 cup vegetable oil
1 lb tofu, extra-firm, cut into 3/8-inch thick slabs
salt
black pepper
1 cup English cucumber, medium diced seedless
4 green onions, white and light green parts, cut into small bite sized lengths
1/2 cup cilantro leaf (& some for garnish)
2 tablespoons mint, minced fresh

Steps:

  • For the dressing:.
  • Stir together the liquids with the sugar. Lightly crush & add the chilis & shallots to the liquid. Will taste hugely overwhelming - no worries. It is balanced by the tofu.
  • For the salad:.
  • Heat the oil over a medium-high flame in a large skillet. Author suggests cast iron - I use French stainless. Dry the tofu. Brown the tofu in the skillet - about 5 minutes a side. Flip and brown on the other side. Remove to drain on paper towels. Season with salt and pepper.
  • Slice the tofu (when cool enough to handle) thinly, about 1/8" or so.
  • Toss the tofu and all remaining ingredients with the dressing. Alternatively drizzle with dressing or serve the dressing on the side in little bowls to dip a bite at a time (my fav).
  • Garnish with cilantro and serve.

SPICY PORK TOFU



Spicy Pork Tofu image

Provided by Ming Tsai

Categories     main-dish

Time 40m

Number Of Ingredients 9

2 cups chopped napa cabbage
1/2 tablespoon salt
Canola oil to cook
1/2 pound ground pork
2 tablespoons minced ginger
1 1/2 tablespoons minced garlic
2 tablespoons thin soy sauce
3 tablespoons sesame oil
10 slices of tofu (2-inch by 1-inch)

Steps:

  • Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dish towel or cheese cloth and squeeze out any water. The dryer the cabbage, the better. In a hot wok that's been coated with canola oil add the ground pork. Stir-fry until nearly cooked through. Add ginger, garlic and salt; cook for another two minutes. Deglaze with soy sauce, add napa cabbage and sesame oil, continue cooking until the cabbage is wilted. Check seasoning.
  • Plating: Spoon contents of wok over the tofu on a large serving platter, serve family style.

THAI YAM SALAD



Thai Yam Salad image

I got this recipe from a coworker. She brings this salad to all the potlucks. Everyone always devours it with raves! Everyone always wants the recipe and she was happy to oblige. Wonderful flavors! She has since moved on and so I am posting it here so I don't lose it. It is written exactly as she provided. I am going to have to look up the red pepper sauce she uses and make it to figure out the amounts. Then I will edit the recipe with more exact directions.

Provided by Alskann

Categories     Salad Dressings

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 -3 large yams, baked until tender then cubed
1 large red bell pepper, diced
1 scallions or 1 green onion, sliced thin
1/2 cup raw pumpkin seeds (to taste)
1 tablespoon sesame seeds (to taste)
1/2 cup raisins (optional)
1/3 cup olive oil
sesame oil, to taste (optional)
1 teaspoon grated gingerroot
1 crushed garlic clove
2 -3 tablespoons lime juice
1/4 cup soy sauce (to taste)
1 (5 ounce) bottle thai red pepper sauce (the bottle with the rooster on the label)

Steps:

  • Mix dressing together.
  • Pour over other ingredients; mix well.
  • Serve chilled or warm.
  • Cooking time is for baking the yams.

Nutrition Facts : Calories 233.8, Fat 13.8, SaturatedFat 2.1, Sodium 982.9, Carbohydrate 24.4, Fiber 4.2, Sugar 1.8, Protein 5.1

YAM TAO HOO (THAI SPICY TOFU SALAD WITH MINCED PORK)



YAM TAO HOO (THAI SPICY TOFU SALAD WITH MINCED PORK) image

Categories     Salad

Yield 2 servings

Number Of Ingredients 12

1 1/2 tsp. thinly sliced shallot
1/2 lb. firm tofu, cut into small cubes
1/4 lb. ground pork, minced
2 tbsp. peanuts
1 1/2 tbsp. lime juice
2 tbsp. fish sauce
1 tbsp. sugar
1/2 cucumber, thinly sliced
1/2 tomato, thinly sliced
1/2 stalk celery, julienned
1/2-1 tsp. chili powder
1 1/2 tsp. coconut milk

Steps:

  • Fry shallots in hot vegetable oil until browned and crispy. Set aside. Fry tofu in hot vegetable oil until browned. Set aside. Blanch pork in boiling water until cooked through, 2-3 minutes. Set aside. Toast peanuts in oven or dry saute pan. Grind in food processor or spice grinder until finely ground. Set aside. Combine lime juice, fish sauce, and sugar. Adjust amounts to taste. Combine tofu, pork, cucumber, tomato. celery, chili powder, and peanuts. Toss with lime juice dressing. Arrange on plates, drizzle with coconut milk, and top with shallots.

THAI CATFISH SALAD (YAM PLA DOOK FOO)



Thai Catfish Salad (Yam Pla Dook Foo) image

Make and share this Thai Catfish Salad (Yam Pla Dook Foo) recipe from Food.com.

Provided by ummi77

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium catfish
2 cups cooking oil
2 tablespoons fish sauce
2 tablespoons brown sugar
8 birds eye chiles, sliced
1/2 cup julienned green mango
1/4 cup shallot, finely sliced
3 tablespoons roasted peanut oil, pound coarsely
breadcrumbs (optional)
lettuce leaf (to garnish)
coriander leaves (to garnish)

Steps:

  • Steam catfish till done and let cool.
  • Remove flesh and crumble into small bite-sized pieces and spread.
  • (If thick,then inside will not be crispy) Heat oil at medium heat and deep fry the catfish crumbs.
  • Fry until golden brown, remove and drain oil from crumbs using kitchen towel.
  • In a mixing bowl, mix sugar, fish sauce and birdeye chili.
  • Add mangoes, shallot, groundnut and mix well.
  • Serve on lettuce and garnish with coriander.

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