Charles Phan's Green Papaya Salad with Rau Ram, Peanuts, and Crispy Shallots

Ingredients (11)

• 2 cups canola oil
• 6 ounces medium-firm tofu, patted dry and cut into 3- by 3-inch squares, 1/4-inch thick
• 1 large green papaya (about 2 pounds), peeled, halved, seeded, and finely julienned with a mandoline or sharp knife (about 5 cups shredded)
• 1/2 cup coarsely chopped fresh rau ram (Vietnamese coriander) or a mixture of spearmint and cilantro
• 1/2 English cucumber, halved lengthwise and thinly sliced crosswise into half moons (about 1 cup)
• 2 celery stalks, thinly sliced
• 1/2 cup pickled carrots
• 3/4 cup flavored fish sauce
• 2 tablespoons shallot oil or canola oil
• 1/4 cup roasted peanuts, finely chopped, for garnish
• 1/3 cup fried shallots, for garnish