Salad: Tofu Fried Shallot Jalapeño
by Lishka DeVoss

YIELD 2 servings

INGREDIENTS

1 large shallot, halved and thinly sliced
1 small jalapeño, thinly sliced
1.5 tbsp neutral oil (such as grapeseed or canola)
1/2 tbsp unseasoned rice vinegar
1/2 tbsp soy sauce
4 cups torn romaine or Little Gem lettuce (about 1 small head)
1 (14 to 16-ounce) block soft tofu, drained and divided between two plates (break it up a bit)
salt

PREPARATION

1. In a large (12-inch) skillet over high heat, add oil, shallot and 1/2 the jalapeño slices; season with salt.

2. Once sizzling, reduce heat and cook until golden (stirring occasionally with a fork) — 4 to 6 minutes.

3. Remove from heat and — leaving the oil in the skillet — transfer shallot and jalapeño slices to a paper towel-lined plate.

4. Add vinegar, soy sauce, lettuce and remaining jalapeño to the skillet. Toss until lettuce is just barely wilted and slicked with dressing. (You want to maintain its crunch.) 

5. Top tofu with skillet contents, then sprinkle with the fried shallot and jalapeño slices. Serve immediately.

Updated 2022-07-26

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