Silken Tofu With Crunchy Lettuce and Fried Shallots

Step 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.

• Shallots, halved and thinly sliced
• Jalapeños, thinly sliced
• Neutral Oil
• Kosher Salt

Step 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.

• Romaine Lettuce, torn
• Jalapeños, thinly sliced
• Rice Vinegar, unseasoned
• Soy Sauce
• Kosher Salt

Step 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.

• 2 blocksSilken Tofu, drained and refrigerated
• 8 cupsRomaine Lettuce, torn
• ×1Shallots, halved and thinly sliced
• ×1Jalapeños, thinly sliced