Beef and Tofu Warm Salad

Beef and Tofu Warm Salad
Saturday! Lazy Saturday :-)   Here is a fairly light and filling Lunch for your Saturday.

You can use pretty much whatever steak cut you like, personally whenever  I am preparing steak to be cut in stripes for sandwiches, piadinas or salads, I prefer using porterhouse or Rump.  

Same with the greens, just use whatever leaf you have in your fridge - no waste.    The dressing and herbs will make all the difference.

This salad dressing recipe came from Laos and I never get tired of it.

A lazy post for a Lazy Saturday!  Enjoy it!

Beef and Tofu Warm Salad
Serves:4  Cost:$$ | Difficulty:  Medium | Time: 20min
Author: Rachel Elich

For the Dressing
  • 2 Cloves of garlic finely chopped
  • 3 Tablespoons Fish Sauce
  • 1 Tablespoon Dark Soy Sauce
  • 2 Tabespoons Warm Water
  • 1 Small Red Chilli Chopped (with seed if you want some heat)
  • 2 Tablespoons Brown Sugar
For the Salad
  • 2 Large Porterhouse Steaks at room temperature
  • 150g Firm Tofu cubed
  • About 200g of Fresh green leaves
  • 1/2 Cup Red Capsicum (Bell Pepper)
  • 1/2 Cup Fresh mint leaves roughly cut
  • 1/2 Cup Fresh Coriander leaves roughly cut
  • 1/2 Cup  Spring Onions Sliced
  • 1/2 Cup Corn Flour
  • 1 Tablespoon Black Pepper
  • Salt and Pepper to Taste
  • Vegetable Oil to Fry
  1. For the Dressing
  2. Mix all ingredients in a small bowl
  3. For the Salad
  4. Heat enough oil to shallow fry the tofu in a large skillet over high heat
  5. In a bowl mix the corn flour with the Black Pepper
  6. Toss the Tofu cubes in the corn flour
  7. Put the Tofu in the skillet and let it fry for about 10 min, turning once in a while until all crispy and slightly golden outside.   Add salt to taste and let it cool down.
  8. Season the steaks with a bit of salt and pepper
  9. Heat some more oil in a large skillet over high heat until smoking hot.
  10. Add the Steaks to the skillet, reduce to medium heat and grill it a couple of minutes each side or to your liking.
  11. Put the Steak in a chopping board to rest, spread the pan juices over it so they won't dry out
  12. While the Steak rests, make the salad by mixing up in a large bowl the green leaves, the capsicum, the mint, the coriander, the spring onions and the Tofu.
  13. Toss in about half of the Dressing and mix up well.
  14. Divide the Salad in 4 bowls.
  15. Slice the beef in Stripes with about 1cm.
  16. Top the Salad with the Beef and serve immediately with the rest of the dressing aside.

The Untamed Cook

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

1 comment:

  1. Sounds lovely, Rachel! (All except for the coriander leaves as I cannot eat them!) We still have hot weather here in California, so this would be a perfect lunch!