Silken Tofu With Crunchy Lettuce and Fried Shallots

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?