FRIED TOFU SALAD WITH BUTTERMILK DRESSING
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pour 1 1/2 cups buttermilk into a shallow dish. Add the tofu and turn to coat; let marinate at least 10 minutes. Meanwhile, whisk the remaining 1/4 cup buttermilk, the mayonnaise, chives, vinegar, a pinch of salt and a few grinds of pepper in a small bowl.
- Put the snap peas in a medium microwave-safe bowl with 1 tablespoon water; cover tightly with plastic wrap. Microwave until just tender and bright green, 1 to 1 1/2 minutes. Discard the plastic wrap and set the peas aside to cool.
- Whisk the flour, herbes de Provence and 1/2 teaspoon each salt and pepper in a large bowl. Stir in 2 tablespoons of the buttermilk marinade to make shaggy clumps. Heat 2 inches of vegetable oil in a large pot over medium-heat until a deep-fry thermometer registers 350 degrees F. Dip the tofu in the flour mixture, turning to coat, dip back in the marinade, then redip in the flour to coat with the clumpy bits; transfer to a plate. Working in batches, fry the tofu, flipping occasionally, until golden brown and crisp, 3 to 4 minutes. Remove to a rack and season with salt.
- Divide the iceberg wedges among plates; season with salt and pepper. Top with the fried tofu, tomatoes and sugar snap peas. Drizzle with the buttermilk dressing.
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Ebuka Emmmanuel
[email protected]This salad is delicious and easy to make. I love that it's a healthier alternative to traditional fried tofu dishes.
Bilase Daniel
[email protected]I'm not a big fan of tofu, but this salad changed my mind. The tofu was crispy and flavorful, and the dressing was tangy and refreshing. I'll definitely be making this again!
Tyiesha Fletcher
[email protected]This salad is perfect for a light lunch or dinner. It's also a great way to meal prep for the week.
Moiz Love
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a delicious and satisfying salad.
Rodney Botte
[email protected]This salad is a great way to use up leftover tofu. It's also a great way to get your kids to eat their vegetables.
Farid Matubber
[email protected]I'm always looking for new ways to cook tofu, and this recipe definitely fits the bill. The tofu was crispy and flavorful, and the dressing was tangy and refreshing. I'll definitely be making this again!
BD RanaVff
[email protected]This salad is delicious and easy to make. I love that it's a healthier alternative to traditional fried tofu dishes.
amna Jana
[email protected]I made this salad for a party and it was a huge hit! Everyone loved the unique flavor combination. I'll definitely be making it again.
Rahmtaullah Rasel
[email protected]This salad is so fresh and flavorful! I love the combination of the crispy tofu, the tangy dressing, and the pickled red onions. It's the perfect summer salad!
Jdj Hehejj
[email protected]I was really excited to try this recipe, but I was disappointed. The tofu was bland and the dressing was too runny. I think I'll stick to my regular tofu salad recipe.
Pratikshya Malla
[email protected]This salad is AMAZING! I've made it twice now and it's always a hit. The tofu is crispy and flavorful, the dressing is tangy and creamy, and the pickled red onions add the perfect amount of acidity. I highly recommend this recipe!
Kimberly Quinones
[email protected]This salad was a bit too tangy for my taste, but I think that's just a personal preference. The tofu was cooked perfectly and the dressing was well-made, but the overall flavor was just a bit too sour for me.
Brandon Roberts
[email protected]I'm not usually a fan of tofu, but this salad changed my mind. The tofu was so flavorful and well-seasoned, and the dressing was the perfect complement. I'll definitely be making this again!
ASHRAF RAFI
[email protected]This fried tofu salad with buttermilk dressing was an absolute delight! The tofu was perfectly crispy on the outside and tender on the inside, and the dressing was tangy and refreshing. I especially loved the addition of the pickled red onions, which