Tofu Nicoise Salad {recipe}

Tofu Nicoise Salad with Fish Sauce-Marinated Tofu {recipe}

There isn't a special dressing for this particular Nicoise-esque salad because there is quite a bit of flavor and salt from the tofu, anchovies, and olives. Just keep a little bit of extra olive oil, salt and pepper on the table when you serve it.

serves 2

Ingredients

For Fish Sauce-Marinated Tofu

1 block firm tofu
¼ cup fish sauce
2 tablespoons rice vinegar
2 tablespoons olive or canola oil
oil for sautéing

For Salad

4-5 handfuls greens (I used arugula, parsley leaves, and finely chopped Romaine hearts)
2 tablespoons olive oil + 1 tablespoon Champagne vinegar
2 hard boiled eggs
a handful of cherry tomatoes or about 1 large tomato, chopped
handful of radishes, quartered
anchovies
fresh sugar snap peas
sweet potato, roasted then cubed
4-5 garlic cloves, roasted with sweet potatoes
handful of oil-cured olives
fish sauce-marinated tofu

Directions

Make Fish Sauce Marinated Tofu

Slice block of tofu in ½-inch-wide intervals. Pat dry the tofu slices with paper towels.

Place a stack of 4-5 paper towels on a large rimmed baking sheet or tray. Place the tofu in a single layer on the paper towels. Place another stack of about 4-5 paper towels on top, place a flat cutting board or tray on top and allow the tofu to press and drain for about 1 hour.

Whisk together fish sauce, vinegar and olive oil in a bowl to blend. Pour half the marinade into a non-reactive container that will fit the tofu slices. Place the drained tofu in the container (you can stack them or place them however they fit). Pour the rest of the fish sauce marinade over. Cover the container and refrigerate, allowing to marinate for at least 2 hours, up to overnight. (Any longer and the tofu starts to disintegrate.)

Remove the tofu from the marinade. Cut into cubes (for this recipes, though you can leave them as whole slices for other recipes).

Heat a small amount of oil in a pan over medium heat. Add the tofu and fry until the tofu is golden brown on all sides. Remove from pan on drain on paper towels.

Assemble the Salad

In a large bowl, toss greens with olive oil and vinegar to coat the leaves. Place greens in serving bowl. Arrange each of the salad components on top.