Silken Tofu With Crunchy Lettuce and Fried Shallots
  • Lunch
  • Dinner

Silken Tofu With Crunchy Lettuce and Fried Shallots

Built like Japanese hiyayakko, in which cold, pudding-like tofu is heaped with toppings, this 20-minute dish is lively with contrasting textures and temperatures. Here, crunchy lettuces dressed with soy sauce, vinegar and seasoned oil are piled atop cold silken tofu, then scattered with crispy fried shallots and jalapeño. Eat the dish on its own, with rice or fish, and maybe a cold beer.

A quick and lively dish with contrasting textures, featuring silken tofu topped with crunchy lettuce, fried shallots, and jalapeño.

4 servings

~20 min

Ingredients

  • Shallots, halved and thinly sliced×1
  • Jalapeños, thinly sliced×1
  • Neutral Oil3 tbsp
  • Kosher Saltto taste
  • Romaine Lettuce, torn8 cups
  • Rice Vinegar, unseasoned1 tbsp
  • Soy Sauce1 tbsp
  • Silken Tofu, drained and refrigerated2 blocks

Instructions

  1. Fry Shallots and Jalapeño

    In a large skillet, add the shallot, half the jalapeño slices, and the oil. Sprinkle with salt, then set over high heat. Once sizzling, reduce heat to medium and cook, stirring occasionally, until golden, 4 to 6 minutes. Remove from heat, then transfer shallot and jalapeño slices to a paper towel-lined plate. Leave the oil in the skillet.

  2. Dress the Lettuce

    To the skillet, add the lettuce, remaining jalapeño, vinegar, and soy sauce. Toss until the lettuce is slicked with dressing and just barely wilted. Season to taste with salt.

  3. Assemble the Dish

    Invert the tofu onto a large platter. Break the tofu into large chunks. Top with the wilted lettuce and any dressing from the skillet, then sprinkle with the fried shallots and jalapeño. Eat right away.

Start Cooking