This tasty/unexpected combo is satisfying but not too heavy.
- 8 medium red potatoes sliced thinly
- 1 scallion
- 1 tbsp fresh ginger
- 1 clove garlic
- 1 cup thinly sliced carrot rounds
- 1 container extra firm tofu
- 1 head of lettuce
- coconut oil
- 1.5 tbsp meyer lemon juice
- 1.5 tbsp coconut palm nectar
- 1 tbsp Thai fish sauce
- 1 clove crushed garlic
- 1 tsp dried chili pepper
- 1/4 cup chopped cilantro
1. Heat oven to 350 degrees. Slice about 8 medium red potatoes thinly and toss in plenty of olive oil and roast for about an hour, checking periodically to flip potatoes.
2. Slice one scallion (or more if you like), chop about a tablespoon’s worth of fresh ginger and sautee these in coconut oil in a cast iron pan on medium high heat. When these have wilted a bit, add 1 clove of crushed garlic and keep moving so the garlic doesn’t burn. Then add 1 cup of thinly sliced carrot rounds. Sautee on medium or low.
3. Boil a few cups of heavily salted water and slice a loaf (?) of extra firm tofu in 1/2 inch slices. Lay these in a pan or tray and cover in the hot salty water for 15 minutes (thanks herbivoracious!)
4. When the carrots are done, give them a sprinkling of salt and set aside. Use the same cast iron pan, adding more coconut oil, to fry the tofu.
5. After the tofu has finished soaking, pat dry with a towel, and when the coconut oil is nice and hot, place half the tofu slices in the pan, giving each slice plenty of room.
6. As the tofu fries, make a dressing like PokPok’s for their Fried Egg Salad. Combine all the dressing ingredients listed above.
7. After the tofu is golden brown on both sides, place the slices in a dish and drizzle with the dressing, saving some to pour over the salad as a whole.
8. Combine roast potatoes, sauteed carrots, fried tofu and lettuce and serve.
Makes 4 (civilized) servings.