1lb medium-firm tofu, cut into 2 inch cubes
3 shallots, thinly sliced
2 stalks lemongrass, peeled and thinly sliced
1/4 cup jicama, cut into 3 inch julienne
4 stalks green onions, 3 inch julienne
2 red fresno chilis, seeded and cut into 3 inch julienne
3 coriander roots or 4 cilantro stems, chopped
2 cloves garlic, mashed
4 black peppercorns
3 tablespoons lime juice1 tablespoon rice vinegar
2 tablespoon fish sauce
1 teaspoon light soy sauce
1 teaspoon granulated sugar
1 tablespoon vegetable oil
1 cup rice flour
1 teaspoon salt
1/2 teaspoon sugar
vegetable oil for frying
3 stems cilantro for garnishing |
Blanche tofu in a shallow pan of simmering water to remove any sour flavor and to help firm the tofu, about 3 minutes. Drain the tofu and place the tofu between 2 plates and let rest for 20 minutes. Drain the excess water right before frying the tofu.
To prepare the dressing, use a mortar and pestle to grind the coriander root, garlic and black peppercorns into a smooth paste. Transfer the paste to a bowl and whisk in the lime juice, vinegar, fish and soy sauce, sugar and oil. Season to taste with salt and set aside.
Pour 2 cups of vegetable oil into a dutch oven or deep pan. Heat the oil until 365ºF. Meanwhile, mix the rice flour, salt and sugar in a shallow bowl. Dip the cubes of tofu into the flower, shake off the excess and place in the hot oil in a single layer. Gently move the tofu around until brown on all sides, about 2 minutes. Transfer to paper towels and let drain. Repeat with the remaining tofu.
To assemble, arrange the fried tofu cubes in a pyramid fashion. Toss all the julienned vegetables in a bowl and place on top and around the tofu. Right before serving, drizzle the dressing over the tofu, garnish with cilantro. |
