Recipe: Green Papaya Cabbage Tofu Salad

Green Papaya Cabbage Tofu Salad

Yield: 6 (4oz) Servings

NOTE:  This recipe is extremely adaptable!  If you don’t care for tofu, replace it with grilled chicken, shrimp, flank steak or portobello mushrooms as delicious alternatives.

Green Papaya Cabbage Tofu Salad

2 tablespoons canola oil
1 cup firm tofu, diced into ¾” cubes, drained
1 ¼ cup green papaya, peeled and thinly sliced (1/4 inch)
¼ cup napa cabbage, shredded
¼ cup green beans cut 1” long & blanched
1 ¼ cup red bell pepper, thinly sliced
1 tablespoons fresh cilantro, chopped
1 tablespoon scallion, thinly sliced
3 tablespoon peanuts, toasted and chopped
1 lime, cut into 8 wedges

    1. Heat oil in a small sauté pan on medium high heat.
    2. Gently add tofu to oil and pan sear on both sides until golden brown.
    3. Pull pan off heat and let tofu cool to room temperature.
    4. Place tofu in small mixing bowl and add ½ of the Thai dressing (recipe below). Gently stir and let sit for 1-2 hours, refrigerated.
    5. Combine the green papaya slices, napa cabbage, red peppers and green beans in medium mixing bowl. Add the remaining Thai dressing and gently stir.  Let sit for ½ hour refrigerated.
    6. Drain the marinated tofu & green papaya salad if there is excess liquid mix both together in serving bowl with 2 tablespoons of the chopped peanuts.
    7. Garnish with chopped cilantro, scallion threads & remaining chopped peanuts. Surround the salad with lime wedges


Thai Dressing

1 tablespoon red curry paste
2 tablespoon sesame oil
4 tablespoon canola oil
2 tablespoon soy sauce
1 tablespoon fish sauce
½ tablespoon fresh ginger, minced
¼ teaspoon red chili flakes
1 tablespoon fresh mint, chopped
2 tablespoons fresh cilantro, chopped
2 limes, juice & zest

    1. Combine all ingredients together in medium mixing bowl and whisk well. This can be made up to 1 day in advance and refrigerated.