Thai Chopped Salad with Tofu

Tim and I decided that enough was enough and that we either s.... or get off the pot with this eating healthy thing.  So, we dived into the tofu world.  Neither one of us are fond of Tofu but I do have to say this was the most delicious salad I have ever had.  Tons of flavor and we felt like we had eaten nothing - it was so good.  We might open up a Spirit Chaser store next!

Thai Chopped Salad with Tofu

1 (16-ounce) package extra-firm tofu, drained

1/4 cup low-sodium tamari

2 tablespoons brown rice vinegar

2 tablespoons extra-virgin olive oil, plus additional oil for broiling

2 tablespoons roasted red chili paste

2 teaspoons natural cane sugar

2 heaping cups small okra, sliced into 1/2-inch rounds

2 cups sliced green or purple snap beans

2 cups halved cherry tomatoes

2 cups cubed cucumber

1/4 cup loosely packed fresh mint leaves, plus more for garnish

1/4 cup chopped fresh basil leaves, plus more for garnish

2 small heads Little Gem or butter lettuce, rinsed and torn

Cilantro leaves and blossoms, for garnish

1 small Thai red chile, seeded and thinly sliced, for garnish

Lime Dressing

Juice of 2 limes, plus zest of 1 lime

3 tablespoons fish sauce

3 tablespoons brown sugar

1/4 teaspoon red pepper flakes

To prepare the tofu, place the tofu on a plate and weight it with another heavy plate on top. Set aside to press for 30 minutes.

Meanwhile, to make the marinade, in a medium bowl, whisk together the tamari, brown rice vinegar, olive oil, red chili paste, and sugar until smooth. When the tofu is ready, dry it with a paper towel and cut into 1-inch cubes. Add to the bowl with the marinade and toss gently to coat. Cover, chill, and allow to marinate for at least 1 hour, or overnight.

Preheat the broiler. Arrange the tofu in a single layer on a lightly oiled, small baking sheet, discarding the marinade. Broil about 6 inches from the flame for 15 to 18 minutes, turning every 3 minutes or so, until deeply browned. Set aside.

While the tofu broils, make the dressing. Whisk together the lime juice and zest, fish sauce, brown sugar, and red pepper flakes until the brown sugar has dissolved.

To prepare the salad, combine the okra, beans, tomatoes, cucumbers, mint leaves, and basil. Toss with about two-thirds of the dressing, serving the remaining dressing on the side or reserving for another use. (Use it with any simple salad for bright flavor.) Serve atop a bed of lettuce, topped with the tofu and garnished with fresh cilantro leaves and flowers and sliced Thai red chile.