No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cambodian Style Tofu Salad

This recipe calls for galangal; it is a knobby tuber similar to ginger, which can be used instead.

  • Servings: 6
Cambodian Style Tofu Salad

Source: Martha Stewart Living, March 1996


  • 1 pound firm tofu, cut into 1-inch cubes
  • 1 fresh or frozen 1-inch piece galangal, or fresh ginger, peeled and coarsely chopped
  • 3 large cloves garlic coarsely, chopped
  • 1 fresh jalapeno pepper diced
  • 1 tablespoon sugar
  • 2 teaspoons Asian fish sauce (nam pla)
  • 1/2 cup freshly squeezed lime juice
  • 2 tablespoons rice-wine vinegar
  • 1 teaspoon salt
  • 1 pound green beans, trimmed
  • 3 medium carrots (about 1/2 pound), peeled and cut into 2-inch matchsticks
  • 7 scallions, white and light-green parts only, cut into 2-inch slivers
  • 3 red Italian frying peppers (about 11 ounces), or 2 bell peppers, seeded and thinly sliced
  • 1 head Boston lettuce (8 ounces), shredded
  • 1/4 cup roasted unsalted peanuts, coarsely chopped


  1. Place tofu between two layers of paper towel on a dish. Place a baking sheet over tofu, and set a heavy book on top of baking sheet to weight tofu so it releases excess water; let stand about 30 minutes.

  2. Combine galangal or ginger, garlic, jalapeno, sugar, fish sauce, lime juice, and vinegar in a small saucepan. Bring to a boil over medium-high heat, remove from heat, and set aside.

  3. Bring a large saucepan of water to a boil. Add salt and beans; cook until beans are just tender and bright green, 3 to 5 minutes. Drain beans, and transfer immediately to a large bowl of ice water. When chilled, drain again, and pat dry.

  4. Distribute beans, carrots, scallions, red peppers, lettuce, and mint evenly among six plates.

  5. Meanwhile, heat a large nonstick skillet over medium heat. Add tofu, and cook until golden brown and slightly crisp, about 3 to 4 minutes on each side. Add ginger mixture, toss to coat tofu, and cook about 1 minute more. Spoon tofu and sauce over vegetables, sprinkle with peanuts, and serve.

Reviews (1)

  • erinye 3 Apr, 2008

    The tofu in this came out really well. The jalapenos give it a lot of heat and the fish sauce seems to give it a savory appeal. My only complaint is that while there was plenty of the ginger mixture to coat the tofu, there wasn't much sauce left to spoon over the veggies. Perhaps I cooked it down too much, but it seems it needs a little more sauce to make everything congeal.

Related Topics