Tofu Somtam

Serving Size 6

Prep Time 30 mins

Cook Time 30 mins

Difficulty Easy

Ingredients

Created by Jungbin Shin as part of the CIA Tofu Innovation Challenge

 

Papaya, peel and julienne 1 ea.
Mango, peel and julienne 2 ea.
Cherry tomato, halved 1 pint
Pomegranate, split and remove seeds 1 ea.

Garlic Paste:
Vietnamese pepper (bird’s eye) 10 ea.
Split, remove seeds
Garlic chopping 10 ea.
Lemon, medium dice 2 ea.
Lime, zest (reserve) and medium dice 3 ea.

Marinade:
Yuja marmalade (see note below) 7 Tbsp.
Palm sugar 3 table
Soy sauce 4 Tbsp.
Vinegar, rice 1 Tbsp.
Sesame oil 1 tsp.
Salt & white pepper 1 tsp.
Rice noodle 12 oz.
Rice paper 6 ea.
Tofu, extra firm, medium dice 1 ea.
Potato starch 1 lb.
Salt & white pepper as needed
Korean pepper (optional) 2 ea.

Garnish:
Peanut, chopping (crush) 1 oz.
Cilantro, rough chopped ½ oz.

Preparation

  1. Peel and julienne the papaya and mango, soak them in water.
  2. Prep the cherry tomatoes, set aside.
  3. Prep the pomegranate, rinse seeds and reserve.
  4. Make Garlic Paste:
  5. Place the garlic and pepper in a mortar, crush well.
  6. Add lime and lemon to the garlic and pepper paste in the mortar and grind into a paste (So that the oil of lime and lemon peel comes out well)
  7. Make the marinade:
  8. Mix palm sugar, Yuja marinade, soy sauce, vinegar, and sesame oil, then season with salt, pepper.
  9. Mix with the pepper paste to make the dressing, remove from mortar, and set aside.
  10. Drain the mango and papaya and bruise them together in a mortar, reserve.
  11. Cook the rice noodles, drain, and hold them in cold water to keep them firm.
  12. Make rice paper cup:
  13. Fry the rice paper in 350° F oil, using a ladle to make a slight depression and forming a cup with the rice paper. Place on paper towel and rack and reserve.
  14. Fry Tofu cubes:
  15. Dice and dry the tofu with a paper towel, season it with salt and pepper, coat with potato starch and deep fry at 350° F. blot on paper towels them hold warm on rack.
  16. Drain the rice noodles, toss with papaya, mango, cherry tomatoes, and pomegranate, add some of the marinade to coat, adjust seasoning and form a nest on top of fried rice paper in a service bowl.
  17. Toss the tofu in the sauce, place 5 or 6 pieces around the rice noodle and vegetable nest, garnish with crushed peanuts and cilantro.
  18. Note: Yuja marmalade is the Korean name for Yuzu marmalade, the Japanese name but may also be called Citron Tea or Citron Tea with Honey. The common ingredient is the yuzu or yuja citrus fruit and this can be found in most Asian markets or online.

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