Bitter Greens and Tofu Salad with Nuoc Cham Dressing

Instructions

1. 1

   Press the firm tofu to remove excess water. Cut it into bite-sized cubes.

   ~5 min
2. 2

   Heat vegetable oil in a frying pan over medium-high heat. Pan-fry the tofu cubes until golden brown and crispy on all sides.

   ~8 min
3. 3

   While the tofu is frying, prepare the dressing. Mince the garlic and finely chop the red chili (remove seeds if you prefer less heat). In a small bowl, whisk together fish sauce, lime juice, sugar, minced garlic, and chopped chili. Set aside.

   ~5 min
4. 4

   Peel and julienne the carrot and cucumber.

   ~3 min
5. 5

   Wash and dry the mixed bitter greens and mint leaves.

   ~2 min
6. 6

   In a large serving bowl, combine the mixed greens, julienned carrot, julienned cucumber, and fresh mint leaves.

   ~1 min
7. 7

   Add the pan-fried tofu to the serving bowl. Drizzle the nuoc cham dressing over the salad.

8. 8

   Gently toss the salad to coat everything with the dressing. Serve immediately.

   ~1 min