Try a deliciously different crab salad recipe with crisp tofu and a refreshing dressing.
vegetable oil, for frying
100g/3½oz tofu, chopped into cubes
salt and freshly ground black pepper
125g/4oz rice noodles, soaked in boiling water
3 celery stalks, finely chopped
½ cucumber, deseeded, diced
2 red chillies, finely chopped
1 tbsp chopped fresh coriander
2 tomatoes, deseeded, peeled, chopped
200g/7oz fresh white crab meat
1 tbsp fish sauce
150ml/5fl oz mirin
30g/1oz palm sugar, grated
1 garlic clove, sliced
1 tbsp crispy shallots (available from Asian supermarkets)
Heat the oil in a deep fat fryer to 150C/320F. Alternatively, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Carefully fry the tofu in the hot oil for one minute, or until golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
Season to taste with salt and freshly ground black pepper. Cut the tofu into thin strips and place into a bowl. Add all the remaining ingredients, apart from the crab meat.
For the dressing, place all the ingredients into a bowl and whisk together until well combined.
Add the dressing to the salad with half of the crab meat and mix together.
Divide the salad between two plates and garnish with the remaining crab meat.
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