Gơi Chay (Vietnamese Vegetarian Salad)
Serves 6
1 pound extra firm tofu
Vegetable oil
1/4 cup fresh lemon juice
1/8 cup soy sauce
1 clove garlic, finely chopped
1 serrano or Thai bird pepper, deseeded and finely chopped
1 head green cabbage, shredded
2 carrots, peeled and shredded
Large handful of herbs (basil, mint, rau răm if available), coarsely chopped or torn
Rice noodles (optional)
1/2 cup peanuts, crushed
Cut tofu into bite-size pieces and press between clean kitchen towels or paper towels to rid excess water. Heat oil in a skillet and fry tofu until golden brown. Drain excess oil.
In a large bowl, combine lemon juice, soy sauce, garlic, and chili pepper. Add cabbage, carrots, herbs, and tofu to the bowl and toss to combine. Let sit for at least 15 minutes or refrigerate for up to a day before serving.
Serve the salad by itself or over cooked rice noodles and sprinkle with peanuts.
From Apartment Thereapy
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