Salad with fried tofu in fermented milk dressing

Ingredients:

• 1 package (400g) extra-firm tofu, patted dry and cut into 2cm cubes.
• 1 and 3/4 cups of sour milk or kefir
• 0.5 cup mayonnaise
• 1/4 cup finely chopped fresh chives
• 1 tbsp. apple cider vinegar
• 170g sugar snap peas (about 1.5 cups), trimmed and halved
• 1 and 3/4 cups premium flour
• 1.5 tsp Provencal herbs
• Vegetable oil, for deep-frying
• 1 head iceberg lettuce, cut into 8 wedges
• 1 cup grape or cherry tomatoes, halved

Preparation:

1. Pour 1.5 cups of sour milk into a shallow dish. Add the tofu and turn to coat on all sides; let marinate for at least 10 minutes. Meanwhile, in a small bowl, combine the remaining 1/4 cup of sour milk, mayonnaise, green onions, vinegar, a pinch of salt, and some freshly ground black pepper.
2. Place the split peas in a medium microwave-safe bowl with 1 tablespoon of water; cover tightly with plastic wrap. Microwave until the peas are very tender and bright green, 1 to 1 1/2 minutes. Remove the wrap and set the peas aside to cool.
3. In a large bowl, combine the flour, herbes de Provence, and 1/2 teaspoon each of salt and black pepper. Stir in 2 tablespoons of the sour milk marinade to form a lumpy mixture. In a large saucepan over medium heat, heat 2 inches of vegetable oil until a deep-fry thermometer reads 350°F (175°C). Dredge the tofu in the flour mixture to coat all sides, dip it back in the marinade, then dredge it again in the flour mixture to coat with flour lumps; transfer to a plate.
4. Working in batches, fry the tofu, turning occasionally, until golden brown and crisp, 3 to 4 minutes. Transfer to a wire rack and season with salt.
5. Arrange the iceberg lettuce wedges among plates and season with salt and pepper. Top with fried tofu, tomatoes, and sugar snap peas. Drizzle with the sour milk sauce.