The dish that arrived at our table, however, was something completely different. There, the dish was little more than creamy cashew nuts fried in spicy oil. We had found spicy cashew nuts earlier on our trip in the southern part of the country. One of the items on the menu was labeled spicy cashew nut salad. Green curry, coconut ginger soup (know as Tom Kai Gai), and of course green papaya salad. Photos on a small section of the wall depicted the hard life in Burma. The owner was channeling profits from the restaurant to help refugees resettle in Thailand. The local support network for these people included a restaurant here in the village of Pai. There were many refugees from Burma crossing the border into Thailand. The tail end of our adventure found us here near the border of Myanmar, formerly known as Burma. My wife, Kathy, and I were visiting Thailand in 1998 for a three-week honeymoon. This tiny rice village named Pai, in northern Thailand, is where we discovered an unusual Thai salad. Much to my surprise, these beautiful emerald green stalks of rice stood over 6 feet tall the fields shimmering in the late day sun. I could never imagine it grew so tall - I’d only seen pictures of farmers bent over planting small plugs in patties of water. Add the rest of the tofu, a hefty squeeze lime juice on top, and add additional dressing if desired.Spicy cashew nut salad is a spicy sweet delight with a salty sour dressing. Pour the roughly 3/4 of dressing over top and then toss the salad until everything is well dressed and mixed. Top with corn, cucumber, pepitas, and 3/4 of the tofu cubes. In a large bowl add romaine, arugula, cabbage, cilantro, and basil. Add corn and cook on medium-high heat for about 6 minutes, until pieces are cooked and nicely browned on the edges. Taste and add salt if desired (mine was plenty salty from the cashew butter).Ĥ. If the dressing seems too thick for your liking, add water by the tablespoon until it reaches your desired consistency. In a mixing glass or jar whisk together cashew butter, sriracha, water, rice wine vinegar, garlic, and optional tofu marinade. Make the dressing: While the tofu roasts, make your salad dressing. Roast for 30-35 minutes, flipping halfway through the cook time.ģ. Remove tofu from the marinade (don’t discard the marinade yet) and arrange it on the baking sheet. Line a baking sheet with a silicon mat or parchment paper. Once your tofu is about done marinating, preheat the oven to 400 degrees. Set aside and let marinate for at least one hour.Ģ. Cut the pressed tofu into 1 inch cubes and put it in the marinade bowl. Make the tofu: In sealable bowl mix together sesame oil, soy sauce, agave, garlic, and ginger. If you try this recipe, let me know what you think by commenting below or tagging me in your photos on Instagram, Cashew Salad with Roasted Sesame Tofuġ tsp of tofu marinade (optional, but delicious)ġ. Whole leaves of basil and cilantro pack a lot of flavor in this salad, but if you prefer your herbs finely chopped, go for it! I like to get it affordably at Trader Joe’s. As someone who makes a million tahini sauces a month, I enjoyed using cashew butter here, but it can be a little pricey. In case you don’t have cashew butter on hand, try using tahini instead.
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