**Preparing Thai-Style Tofu Salad**

To start, I'm going to do six cubes now you will have to work around the shape of your tofu and Tada okay it's a little bit uneven but that's okay and you can use any sort of trimmings of your soft tofu in a shake a smoothie add some extra creaminess and also calcium because calcium is in the in what they use to set the tofu so tofu is a naturally is naturally high in calcium so I'm just going to gently place these onto my plate which always makes me nervous I'm happy with five because when it comes to plating odd numbers are always better looking than even numbers and this one will just be my snack or my refill.

**Plating the Salad**

The dressing is pretty much the standard Thai salad dressing sweet salty sour except because this is vegetarian instead of using fish sauce I'm going to use soy sauce but if you are not trying to make this vegetarian you can go ahead and use some fish sauce however I find fish fish chos fish chos to generally be a little bit saltier than soy sauce so you know you may want to adjust the proportion a little bit. Lime juice fresh lime juice it's so important that you use fresh and never bottled for this especially for something as light the flavor is really going to show some palm sugar chop it quite finely cuz you want to make sure it dissolves easily in this dressing now before you do anything else you want to make sure all your sugar is dissolved you don't want chunks of sugar when you're biting into the tofu or you know that doesn't sound like it would be bad it actually sounds good.

**Adding Spiciness and Flavor**

Now I need some spiciness there's no such thing as a Thai salad that is not spicy so I'm using Thai Fresh chilies you can take out the seeds if you want to you know make it a little milder and now all my fresh herbs I'm going to start with some shallots okay get some oniony flavor going lemongrass that nice exotic Citrus smell you want to make make sure because we are eating the lemongrass that you slice it very very finely otherwise it'll be uncomfortable to eat. Fresh greens I've got three different herbs I'm going to use today sort of the basic Thai salad herbs and those are some green onion cilantro again I don't recall ever seeing a Thai salad that does not contain cilantro and mint because it's a summer time I love mint in the summer I'm going with mint but you could do Tha basil as well if you want all right I need some Crunch and I'm going to go with cucumber you could also do corn or something else but I think cucumber works really well with the mint and the crunch contrast with the softness of the tofu okay and I want nice cubes little little cubes and just for added color I'm going to add just a few little brunoise of bell pepper and when I do that I like to remove this sort of inside bit and that makes more beautiful little cubes and brunoise is just a fancy way of saying tiny little cubes there we go so cute.

**Assembling the Salad**

So if you've cut to Fu and you've let it sit for a while you notice that it will have some water pulling out and that's totally normal if that happens just go in with a piece of paper towel and absorb some of that water because you don't want to dilute your dressing so you don't want to cut it way too far ahead of time it's a bit of an unstable gel so the water will just keep seeping out just a little bit of this salad or salsa it's kind of like a a little salsa on top of each piece of tofu and just let the rest slide down and the rest of this you just want to drizzle it around the tofu cuz trust me you're going to want all of it it's like little Jewels around the tofu and as a final little garnish I like to use some black sesame seeds and just sprinkle over each one and that is as easy as it gets now I normally eat this with rice because I eat everything with rice but it's also really good on its own I just love that texture it's so soft and silky it practically dissolves in my mouth but that crunchy cucumber keeps it very fresh so good it's so refreshing.

**Conclusion**

I hope you give this a try for the summer or if it's not summer where you live try it anyway and the recipe is on hatai kitchen.com if you make it send me a photo through Facebook Twitter Instagram it doesn't matter where I love seeing your photos and I will see you next time for your next delicious time meal.

"WEBVTTKind: captionsLanguage: enwelcome to hot Thai Kitchen I am super excited about today's recipe because it is actually my own unique creation so you won't find this Dish anywhere unless you make it so I'm making a chilled tofu and herbs salad super refreshing great for the summer that is coming very soon and it is also vegetarian so let's get started let's take a look at our star here now I'm using soft tofu which always comes in a top you can also use silken tofu which is a little softer trim off the edges here so I've got nice clean cubes if you're not trying to make this pretty you don't have to trim it now I recommend using soft soft Tofu for this I won't recommend anything firmer because it's chilled it's a summery dish it's got that sort of ice cream softness you know firm tofu just doesn't work well for this so I'm just going to do six cubes now you will have to work around the shape of your tofu and Tada okay it's a little bit uneven but that's okay and you can use any sort of trimmings of your soft tofu in a shake a smoothie add some extra creaminess and also calcium because calcium is in the in what they use to set the tofu so tofu is a naturally is naturally high in calcium so I'm just going to gently place these onto my plate which always makes me nervous I'm happy with five because when it comes to plating odd numbers are always better looking than even numbers and this one will just be my snack or my refill the dressing is pretty much the standard Thai salad dressing sweet salty sour except because this is vegetarian instead of using fish sauce I'm going to use soy sauce but if you are not trying to make this vegetarian you can go ahead and use some fish sauce however I find fish fish chos fish chos to generally be a little bit saltier than soy sauce so you know you may want to adjust the proportion a little bit so lime juice fresh lime juice it's so important that you use fresh and never bottled for this especially for something as light the flavor is really going to show some palm sugar chop it quite finely cuz you want to make sure it dissolves easily in this dressing now before you do anything else you want to make sure all your sugar is dissolved you don't want chunks of sugar when you're biting into the tofu or you know that doesn't sound like it would be bad it actually sounds good now I need some spiciness there's no such thing as a Thai salad that is not spicy so I'm using Thai Fresh chilies you can take out the seeds if you want to you know make it a little milder and now all my fresh herbs I'm going to start with some shallots okay get some oniony flavor going lemongrass that nice exotic Citrus smell you want to make make sure because we are eating the lemongrass that you slice it very very finely otherwise it'll be uncomfortable to eat all right fresh greens I've got three different herbs I'm going to use today sort of the basic Thai salad herbs and those are some green onion cilantro again I don't recall ever seeing a Thai salad that does not contain cilantro and mint because it's a summer because I love mint in the summer I'm going with mint but you could do Tha basil as well if you want all right I need some Crunch and I'm going to go with cucumber you could also do corn or something else but I think cucumber works really well with the mint and the crunch contrast with the softness of the tofu okay and I want nice cubes little little cubes and just for added color I'm going to add just a few little brunoa of bell pepper and when I do that I like to remove this sort of inside bit and that makes more beautiful little cubes and brunoise is just a fancy way of saying tiny little cubes there we go so cute and now I just have to Stir It Up break up the little pieces of shallots that like to stay together in those layers give it a taste M ooh Perfect all right ready to assemble okay so if you've cut to Fu and you've let it sit for a while you notice that it will have some water pulling out and that's totally normal if that happens just go in with a piece of paper towel and absorb some of that water because you don't want to dilute your dressing so you don't want to cut it way too far ahead of time it's a bit of an unstable gel so the water will just keep seeping out just a little bit of this salad or salsa it's kind of like a a little salsa on top of each piece of tofu and just let the rest slide down and the rest of this you just want to drizzle it around the tofu cuz trust me you're going to want all of it it's like little Jewels around the tofu and as a final little garnish I like to use some black sesame seeds and just sprinkle over each one and that is as easy as it gets now I normally eat this with rice because I eat everything with rice but it's also really good on its own I just love that texture it's so soft and silky it practically dissolves in my mouth but that crunchy cucumber keeps it very fresh so good it's so refreshing I hope you give this a try for the summer or if it's not summer where you live try it anyway and the recipe is on hatai kitchen.com if you make it send me a photo through Facebook Twitter Instagram it doesn't matter where I love seeing your photos and I will see you next time for your next delicious time meal the shallots are making me cry I need a momentwelcome to hot Thai Kitchen I am super excited about today's recipe because it is actually my own unique creation so you won't find this Dish anywhere unless you make it so I'm making a chilled tofu and herbs salad super refreshing great for the summer that is coming very soon and it is also vegetarian so let's get started let's take a look at our star here now I'm using soft tofu which always comes in a top you can also use silken tofu which is a little softer trim off the edges here so I've got nice clean cubes if you're not trying to make this pretty you don't have to trim it now I recommend using soft soft Tofu for this I won't recommend anything firmer because it's chilled it's a summery dish it's got that sort of ice cream softness you know firm tofu just doesn't work well for this so I'm just going to do six cubes now you will have to work around the shape of your tofu and Tada okay it's a little bit uneven but that's okay and you can use any sort of trimmings of your soft tofu in a shake a smoothie add some extra creaminess and also calcium because calcium is in the in what they use to set the tofu so tofu is a naturally is naturally high in calcium so I'm just going to gently place these onto my plate which always makes me nervous I'm happy with five because when it comes to plating odd numbers are always better looking than even numbers and this one will just be my snack or my refill the dressing is pretty much the standard Thai salad dressing sweet salty sour except because this is vegetarian instead of using fish sauce I'm going to use soy sauce but if you are not trying to make this vegetarian you can go ahead and use some fish sauce however I find fish fish chos fish chos to generally be a little bit saltier than soy sauce so you know you may want to adjust the proportion a little bit so lime juice fresh lime juice it's so important that you use fresh and never bottled for this especially for something as light the flavor is really going to show some palm sugar chop it quite finely cuz you want to make sure it dissolves easily in this dressing now before you do anything else you want to make sure all your sugar is dissolved you don't want chunks of sugar when you're biting into the tofu or you know that doesn't sound like it would be bad it actually sounds good now I need some spiciness there's no such thing as a Thai salad that is not spicy so I'm using Thai Fresh chilies you can take out the seeds if you want to you know make it a little milder and now all my fresh herbs I'm going to start with some shallots okay get some oniony flavor going lemongrass that nice exotic Citrus smell you want to make make sure because we are eating the lemongrass that you slice it very very finely otherwise it'll be uncomfortable to eat all right fresh greens I've got three different herbs I'm going to use today sort of the basic Thai salad herbs and those are some green onion cilantro again I don't recall ever seeing a Thai salad that does not contain cilantro and mint because it's a summer because I love mint in the summer I'm going with mint but you could do Tha basil as well if you want all right I need some Crunch and I'm going to go with cucumber you could also do corn or something else but I think cucumber works really well with the mint and the crunch contrast with the softness of the tofu okay and I want nice cubes little little cubes and just for added color I'm going to add just a few little brunoa of bell pepper and when I do that I like to remove this sort of inside bit and that makes more beautiful little cubes and brunoise is just a fancy way of saying tiny little cubes there we go so cute and now I just have to Stir It Up break up the little pieces of shallots that like to stay together in those layers give it a taste M ooh Perfect all right ready to assemble okay so if you've cut to Fu and you've let it sit for a while you notice that it will have some water pulling out and that's totally normal if that happens just go in with a piece of paper towel and absorb some of that water because you don't want to dilute your dressing so you don't want to cut it way too far ahead of time it's a bit of an unstable gel so the water will just keep seeping out just a little bit of this salad or salsa it's kind of like a a little salsa on top of each piece of tofu and just let the rest slide down and the rest of this you just want to drizzle it around the tofu cuz trust me you're going to want all of it it's like little Jewels around the tofu and as a final little garnish I like to use some black sesame seeds and just sprinkle over each one and that is as easy as it gets now I normally eat this with rice because I eat everything with rice but it's also really good on its own I just love that texture it's so soft and silky it practically dissolves in my mouth but that crunchy cucumber keeps it very fresh so good it's so refreshing I hope you give this a try for the summer or if it's not summer where you live try it anyway and the recipe is on hatai kitchen.com if you make it send me a photo through Facebook Twitter Instagram it doesn't matter where I love seeing your photos and I will see you next time for your next delicious time meal the shallots are making me cry I need a moment\n"