Equipment
Ingredients
Grill Components
- 450 g tofu, sliced crosswise 6mm thick, patted dry
- 450 g zucchini, sliced lengthwise 6mm thick
- 225 g green beans, trimmed
- 30 ml vegetable oil
- 2 g salt, to taste
- 1 g black pepper, to taste
Dressing
- 60 ml lime juice
- 24 g scallions, thinly sliced
- 30 ml fish sauce
- 43 g honey
- 1 garlic, minced
- 1½ bird's-eye chiles, minced
- 60 ml vegetable oil
Assembly and Garnish
- 115 g cherry tomatoes, halved
- 10 g cilantro, chopped
- 5 g basil leaves, fresh
- 30 g peanuts, chopped
Nutrition (per serving)
Method
Preheat the grill pan or outdoor grill to medium heat, approximately 175°C (350°F). Lightly oil the cooking surface.
Place tofu slices, zucchini, and green beans on a baking sheet. Season with salt and pepper, then drizzle with 30ml of oil and toss to coat.
Grill the tofu and green beans until charred and cooked through, about 5 minutes. Transfer to a platter.
Grill the zucchini until tender and marked by the grill, about 8 minutes. Transfer to the platter.
In a small bowl, whisk together the lime juice, scallions, fish sauce, honey, garlic, and minced chiles.
Slowly pour the remaining 60ml of oil into the bowl in a thin stream while whisking constantly until the dressing is unified.
Arrange cherry tomatoes on the platter with the grilled items. Pour half of the dressing over the salad.
Top with cilantro, basil, and chopped peanuts. Serve immediately with extra dressing on the side.
Chef's Notes
- For the best texture, ensure your tofu is extra-firm and thoroughly pressed to remove as much water as possible before slicing. This will prevent it from crumbling on the grill and help it achieve a nice char.
- When grilling the vegetables, don't overcrowd the grill pan or grill. Cook in batches if necessary to ensure even cooking and good char marks, rather than steaming the vegetables.
- Taste and adjust the dressing before serving. The balance of sweet (honey), sour (lime), salty (fish sauce), and spicy (chiles) can be tweaked to your preference. Add a pinch of sugar if it's too tart, or more lime if it's too sweet.
- For an extra layer of flavor, consider marinating the tofu briefly in a little soy sauce, garlic, and ginger before grilling. However, be mindful that soy sauce can burn more easily on the grill.
- Fresh herbs are crucial for this salad's brightness. Add them just before serving to preserve their vibrant color and aroma.
Storage
Refrigerator: 48 hours — Store dressing separately from grilled components to prevent sogginess.
Reheating: Serve cold or at room temperature.
