This salad’s got it all—tofu and a big spread of summer veggies, grilled just until they’re a little charred and smoky. Eat it warm or let it sit at room temp, whatever works, and you can even make it a few hours ahead (just cover it and leave it out till you’re ready). The dressing takes its cue from nước chấm—lime juice, fish sauce, and hot chiles—with a bit of honey to smooth things out and make the grilled veggies pop. Cherry tomatoes toss in some natural sweetness to balance the punchy dressing, and a handful of roasted peanuts or almonds gives it crunch and nutty flavor.
Ingredients
Yield:4 servings
- 6 tablespoons neutral oil, plus more for greasing pan or grill
- 1 pound firm tofu, sliced crosswise into ¼-inch-thick slices and patted dry
- 1 pound zucchini or summer squash, sliced lengthwise into ¼-inch-thick slices
- 8 ounces green beans, trimmed
- Salt and pepper
- ¼ cup fresh lime juice
- ¼ cup thinly sliced scallions
- 2 tablespoons fish sauce
- 2 tablespoons honey
- 1 garlic clove, minced
- 1 to 2 bird’s-eye chiles, minced
- 4 ounces cherry tomatoes, halved
- Cilantro, small basil leaves and chopped roasted peanuts, for garnish
Directions
STEP 1
Heat a grill pan over medium heat and lightly grease the pan; or heat a grill to medium and lightly oil the grates.
STEP 2
Spread tofu, zucchini and green beans in an even layer on a large rimmed baking sheet, season with salt and pepper and drizzle with 2 tablespoons of the oil. Turn to evenly coat in the oil. Grill tofu and vegetables in batches, turning occasionally, until tofu is nicely charred and vegetables are tender. This will take about 5 minutes for the tofu and green beans, and about 8 minutes for the zucchini; transfer to a large serving platter as they finish cooking.
STEP 3
In a small bowl, combine lime juice, scallions, fish sauce, honey, garlic and chiles. While whisking constantly, slowly drizzle in the remaining ¼ cup of oil until well blended; season with salt and pepper.
STEP 4
Scatter the tomatoes around the grilled vegetables. Drizzle with about half of the dressing and top with cilantro, basil and peanuts. Serve with the remaining dressing on the side. Enjoy warm or at room temperature.
