Thai hot and sour salad with crispy tofu
By: Celia Brooks Brown From: Good Food Live
Printer friendly version
-
Thai hot and sour salad with crispy tofu
- Prep time:
- 25 mins
- Cook time:
- 10 mins
- Serves:
- 4
For a delicious combination of flavours and textures try Celia Brooks Brown's crunchy salad, topped with fried tofu
Ingredients
Ingredients
- 200g firm Tofu
- groundnut oil, for frying
for the dressing
- 2 red chillies, deseeded
- 2 clove Garlic, chopped
- 4 tbsp light Soy sauce
- 4 tbsp fresh lime juice
- 2 tbsp caster sugar
for the salad
- 300g Swede, peeled and grated
- 100g green beans, sliced lengthways
- 1 red pepper, thinly sliced
- 4 Spring onions, sliced
- 50 g toasted Peanuts, ground
- 2 handfuls mint leaves
Method
1. Drain the tofu and wrap in kitchen paper until ready to use.2. Make the dressing by pounding the chillies, garlic, soy sauce, lime juice and sugar together in a heavy mortar, or by blending in a blender.
3. To make the salad, combine the swede, green beans, red pepper, spring onions, and 25g of the ground peanuts. Stir half the dressing through the salad.
4. Heat a shallow pool of groundnut oil in a heavy-based frying pan over a high flame.
5. Cut the drained tofu into 7.5cm thick slices and fry in the oil, turning once, until golden all over. Remove and drain on dry kitchen paper.
6. Spoon the salad onto 4 serving plates and top with the fried tofu.
7. Finish with the remaining dressing, sprinkle with remaining peanuts and garnish with the mint leaves. Serve.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register