{"id":960,"date":"2013-04-09T08:22:54","date_gmt":"2013-04-09T12:22:54","guid":{"rendered":"http:\/\/booker.tlcoles.com\/?p=960"},"modified":"2013-04-09T08:22:54","modified_gmt":"2013-04-09T12:22:54","slug":"960","status":"publish","type":"post","link":"https:\/\/www.thebookertea.com\/de\/2013\/960\/","title":{"rendered":"Tammi’s G\u00f3i B\u1eafp C\u1ea3i D\u1eadu Ph\u1ee5"},"content":{"rendered":"
\n

Recipe: Tammi’s G\u00f3i B\u1eafp C\u1ea3i D\u1eadu Ph\u1ee5 <\/a><\/h2>\n

Summary<\/strong>: Vietnamese Cabbage, Tofu and Herb Salad <\/em><\/p>\n

\n

Ingredients<\/h4>\n
    \n
  • 5 large shallots, peeled and thinly sliced<\/li>\n
  • Vegetable oil for frying<\/li>\n
  • 3 ounces extra-firm tofu (one of those seasoned and baked tofus can work as well), 1\/4″ dice<\/li>\n
  • Kosher salt<\/li>\n
  • 1\/2 small head green cabbage, cored, thinly shredded and refrigerated<\/li>\n
  • 2 big, packed handfuls mixed Vietnamese herbs – rau ram, mint, cilantro, etc. – see above<\/li>\n
  • 2 tablespoons lime juice or rice vinegar<\/li>\n
  • 1 teaspoon sugar<\/li>\n
  • 1 tablespoon soy sauce – use a gluten free variety if needed<\/li>\n
  • 1 teaspoon minced fresh ginger<\/li>\n
  • 1 clove garlic, minced<\/li>\n
  • 1\/4 cup peanuts, toasted and lightly crushed<\/li>\n<\/ul>\n<\/div>\n
    \n

    Instructions<\/h4>\n
      \n
    1. 1. Bring a small pot with enough oil to completely cover the shallots up to a low frying temperature, about 260 F \/ 126 C. Add the shallots and cook, stirring occasionally until deeply golden brown. This will take a very long time – around 45 minutes. Keep the temperature very low. You can speed the process up a little by using more oil in a larger pot. For a long time it will seem like nothing much is happening, then they will start to slowly brown. Keep the temperature low, and pay more attention for the last few minutes.<\/li>\n
    2. 2. When the shallots are done, drain them but reserve the delicious oil. Spread the shallots out on paper towels. As they cool, they will become shatteringly crispy.<\/li>\n
    3. 3. Pan-fry the tofu in a small amount of oil until nicely browned. Transfer to paper towels and season.<\/li>\n
    4. 4. In a small bowl, stir together the lime juice, sugar, 1\/4 teaspoon salt, soy sauce, ginger, and garlic. Whisk in 1\/4 cup of the reserved shallot oil. Don’t worry about getting it emulsified.<\/li>\n
    5. 5. Put the cabbage in a mixing bowl. Add half of the shallots, the tofu, and all of the herbs, tearing them and lightly bruising the leaves to release flavor. Add the dressing a little at a time, tossing as you go, until the cabbage is well dressed but not drenched. Taste and adjust seasoning – it may need more salt.<\/li>\n
    6. 6. To serve, transfer the salad to platter. Garnish with the remaining fried shallots and peanuts.<\/li>\n<\/ol>\n<\/div>\n

      Preparation time: 15 minute(s)<\/span><\/p>\n

      Cooking time: 45 minute(s)<\/span><\/p>\n

      Diet type: <\/span>Vegan<\/span><\/p>\n

      Number of servings (yield): <\/span>3<\/span><\/p>\n

      Culinary tradition: <\/span>Vietnamese<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      Recipe: Tammi’s G\u00f3i B\u1eafp C\u1ea3i D\u1eadu Ph\u1ee5 Summary: Vietnamese Cabbage, Tofu and Herb Salad Ingredients 5 large shallots, peeled and thinly sliced Vegetable oil for frying 3 ounces extra-firm tofu (one of those seasoned and baked tofus can work as well), 1\/4″ dice Kosher salt 1\/2 small head green cabbage, cored, thinly shredded and refrigerated […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","bt_discussion_date":"","footnotes":""},"categories":[6],"tags":[],"class_list":["post-960","post","type-post","status-publish","format-standard","hentry","category-recipes"],"yoast_head":"\nTammi's G\u00f3i B\u1eafp C\u1ea3i D\u1eadu Ph\u1ee5 | The Booker Tea<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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