Name: Thai Tofu Salad
Total time: 15 min
Yield: 4
Ingredients: 1 tsp vegetable oil; 1 block extra-firm tofu (280g/10oz is about right), diced; ½ Chinese lettuce/cabbage, shredded; 1 large carrot, cut into matchsticks; ½ red pepper, cut into matchsticks; 100g/4oz mangetout, trimmed and shredded; 100g/4oz baby corn, cut into rounds; 50g/2oz bean sprouts; 1 red chilli, finely chopped; Leaves from a small bunch of fresh coriander; Leaves from a small bunch of fresh Thai basil, roughly torn (optional); For the dressing; 2 tbsp fish sauce; 1 tbsp tamarind purée; 1 tbsp palm sugar or light soft brown sugar; Juice of 1 lime; 1 shallot, finely sliced; Sea salt and black pepper; For the peanut garnish; 1 tsp vegetable oil; 1 tsp palm sugar; 2 tbsp peanuts, lightly crushed; A large pinch of chilli flakes or powder

VMG Recipes