![Vegan Caesar Salad With Crisp Chickpeas](https://static01.nyt.com/images/2020/01/02/dining/bh-vegan-caesar/bh-vegan-caesar-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Silken Tofu With Crunchy Lettuce and Fried Shallots
![Silken Tofu With Crunchy Lettuce and Fried Shallots](https://static01.nyt.com/images/2022/07/21/dining/as-silken-tofu/as-silken-tofu-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1large shallot, halved and thinly sliced
- 1jalapeño or other fresh hot chile, thinly sliced
- 3tablespoons neutral oil (such as grapeseed or canola)
- Kosher salt (such as Diamond Crystal)
- 8cups torn romaine or Little Gem lettuce (about ¾ pound or 2 heads)
- 1tablespoon unseasoned rice vinegar
- 1tablespoon soy sauce
- 2(14- to 16-ounce) blocks silken tofu, drained and refrigerated
Preparation
- Step 1
In a large (12-inch) 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 with a fork, until golden, 4 to 6 minutes. Remove from heat, then use a slotted spoon or fish spatula to transfer shallot and jalapeño slices to a paper towel-lined plate. Leave the oil in the skillet.
- Step 2
To the skillet, add the lettuce, remaining jalapeño, vinegar and soy sauce. Toss until the lettuce is slicked with dressing and just barely wilted. (You want to maintain most of its crunch.) Season to taste with salt.
- Step 3
Invert the tofu onto a large platter (or divide among four plates). Using a knife or spoon, 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.
Private Notes
Cooking Notes
Simple dish that can pair well (especially with rice and/or fish), but on its own, is very lacking. The sauce could do with some more complexity. I'd alter the it by adding some white pepper, black Chinese vinegar, or you could do a small amount of sweet soy sauce depending on what you're going for. Finishing with a touch of sesame oil and tossing it all together would lend a nutty flavor that would pair well with the tofu. Overall, not bad.
Silken tofu is simply the normal tofu in most of the world. extra-firm is like chop-suey. Sorta asian, but really for westerners. Yes, it has delicious taste and can be eaten raw.
Such a lovely simple, and filling meal. I made it as a salad (ie without wilting the romaine) for a more summer-y feel. Also added a sprinkle of fresh cilantro, which was a great addition!
I got this recipe in my inbox this morning and wanted to try it immediately! It was terrific and so simple.
I had chilled silken tofu in the fridge and some red baby butter lettuce and shallot (no fresh chiles unfortunately because I do lika da spice) really thought it was delightful I wouldn't change a thing about the sauce - it's supposed to be simple... I only had about half a box of tofu and maybe 4ish cups of lettuce tho so I had slightly different ratios overall. I do think two blocks of tofu would be a lot (coming from someone who def eats more tofu that the average NYT reader) wish I had beer!
I like it a lot but the rest of the family wasn't that enthused. The fried shallot topping is key. Would use a little less tofu/serving and cook the lettuce for less time--just a minute or 2.
Silken tofu is what you use in mapo tofu and in that Korean stew with tofu and seafood. So good
Couldn’t get shallots, but baby leeks worked perfectly! Also added thinly sliced cucumber. So delicious and simple to prepare. I’m excited to eat it again!!
Add sesame seeds and lime juice to finish
This was lovely. However, I have made myself notes to next time double or triple the shallots, cut tofu into smaller pieces, and increase the ratio of lettuce to tofu bc the tofu is blah without the topping. Still, it was quick, easy, and refreshing.
So easy and the textures are perfect.
I loved this, but I skipped the jalapeno, as I can't tolerate the heat. It was just the right thing for a light summer supper. I also tried an alternate version by sauteeing the tofu in the scallion oil before adding the lettuce. It was pretty good that way too.
I like it a lot but the rest of the family wasn't that enthused. The fried shallot topping is key. Would use a little less tofu/serving and cook the lettuce for less time--just a minute or 2.
The fried shallots and jalapeno were delicious. I worried it would be too spicy, because I'm a lightweight when it comes to heat, but the jalapeno is perfect. I think you really need a fresh well-made tofu with this. I was not satisfied with the silken tofu from Whole Foods. Otherwise the dish is delish!
I added lime juice to the dressing for that extra zing and some cucumber slices. I don’t know that silken was the right tofu firmness for this dish. Otherwise good.
When raw tofu is a principal ingredient, the stuff that comes in aseptic packs (like juice boxes) is a good choice (if you don't have access to really fresh tofu). It was a revelation when I first tried it: very slightly sweet, none of the sour taste that other packaged tofu often has.
Such a lovely simple, and filling meal. I made it as a salad (ie without wilting the romaine) for a more summer-y feel. Also added a sprinkle of fresh cilantro, which was a great addition!
I had chilled silken tofu in the fridge and some red baby butter lettuce and shallot (no fresh chiles unfortunately because I do lika da spice) really thought it was delightful I wouldn't change a thing about the sauce - it's supposed to be simple... I only had about half a box of tofu and maybe 4ish cups of lettuce tho so I had slightly different ratios overall. I do think two blocks of tofu would be a lot (coming from someone who def eats more tofu that the average NYT reader) wish I had beer!
Simple dish that can pair well (especially with rice and/or fish), but on its own, is very lacking. The sauce could do with some more complexity. I'd alter the it by adding some white pepper, black Chinese vinegar, or you could do a small amount of sweet soy sauce depending on what you're going for. Finishing with a touch of sesame oil and tossing it all together would lend a nutty flavor that would pair well with the tofu. Overall, not bad.
The whole time I was eating I thought to myself, “Why?” It wasn’t bad, but it just tasted like each of its components thrown haphazardly together. I suppose if all you have is lettuce, shallots, and silken tofu and you can’t go to the grocery store you might give it a shot.
Perfect flavor profile and textures- added laoganma chili crisp and cilantro for a garnish. Thank you Ali
Question, to all who've made it: The recipe states it should be eaten right away. I'm guessing this means it doesn't keep well, like it probably turns the lettuce soggy, correct?
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