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Thai hot and sour salad with crispy tofu

Celia Brooks Brown from Good Food Live
For a delicious combination of flavours and textures try Celia Brooks Brown's crunchy salad, topped with fried tofu

Thai hot and sour salad with crispy tofu

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.

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Serves: 4

Prep: 25 min
Cook: 10 min

Ingredients

Ingredients

200g firm Tofu
groundnut oil, for frying

for the dressing

2 red chillies, deseeded
2 garlic clove, 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
50g toasted peanuts, ground
2 handfuls mint leaves