Thai Yum Tao Hu Thua Nog
Salad with Mung Bean Sprouts and Crispy Fried Tofu
I first published this recipe in 2015 and, honestly, improvised a pretty wild mix of Asian ingredients so it would feel “somehow Asian.” For this new edition, I
turned it into a real Thai yum salad with crispy tofu and crunchy sprouts. I now want to present this updated version of “Yum Tao Hu Thua Nog”
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Ingredients for 2 servings
- 200 g (7.1 oz) firm tofu
- 150 g (5.3 oz) mung bean sprouts
- one spring onion
- one shallot
- 2-4 Thai chilies
- one lime
- 3 tbsp fish sauce
- 1 tsp palm sugar
- 2 coriander stems
- 4 tbsp vegetable oil
Preparation
We begin by cutting the tofu into bite-sized cubes. Then we wash the mung bean sprouts thoroughly and let them drain well in a sieve.
Next, we peel the shallot and cut it into fine rings. After that, we slice the spring onion into rings. We remove the stems from the Thai chilies and cut those into fine rings as well. Finally, we pluck the coriander leaves from their stems and finely chop them.
For the typical yum dressing, we squeeze the lime and mix its juice with fish sauce. Then we stir in the palm sugar until it has fully dissolved.
In the next step, we heat the vegetable oil in a pan and fry the tofu cubes until golden brown and crispy on all sides. While the tofu cools slightly, we place mung bean sprouts, shallot, spring onion, chilies, and coriander into a bowl and mix everything with the dressing.
Finally, we add the crispy fried tofu to the bowl and mix it thoroughly with the rest of the salad. Then we divide the Yum Tao Hu Thua Nog onto plates and can serve it right away.
