Vegan Tofu and Herb Salad

Ingredients

• For the aburaage and dressing:
• 1 package aburaage, fried tofu pouch
• 1 Thai green chili, thinly sliced crosswise
• 2 inches fresh ginger, peeled and sliced into 1/8-inch-thin matchsticks
• 2 cloves garlic, thinly sliced
• 3 tablespoons soy sauce
• 5 tablespoons freshly squeezed lime juice
• 1/2 teaspoon kala namak or kosher salt
• 1 1/2 tablespoons palm sugar or light brown sugar
• For the salad and to serve:
• 1/4 medium white onion, thinly sliced
• 1/2 medium carrot, sliced into 1/8-inch-thin matchsticks
• 1 small cucumber, sliced into thin rounds
• 2 medium radishes, thinly sliced
• 4 ounces roughly torn mixed soft herbs, such as basil, mint, and cilantro
• 2 ounces lettuce, roughly torn
• Cooked sticky rice, for serving, optional

Directions

1. Take the aburaage out of its package and set it in a large bowl. Pour over at least 3 quarts (2.7L) of boiling water, then swish it around to wash away the oil. Drain, then keep rinsing with hot water until the pouches have lost their slick feel. Squeeze the aburaage to press out extra liquid. Slice it crosswise into 1-inch strips, and put the strips back in the large bowl.
2. In a small pot, add the sliced chili, ginger, and garlic, then stir in soy sauce, lime juice, kala namak, or salt, plus palm sugar. Set the pot over medium heat and warm everything just until the sugar has dissolved and the garlic and ginger start to soften. Do not let it simmer. Tip the heated dressing onto the aburaage, then leave it to marinate for about 10 minutes.
3. Toss the aburaage, along with its warm dressing, with the onion and carrot, then the cucumber, radishes, herbs, and lettuce. Serve right away, either as it is or with sticky rice.