Tofu and Peanut Salad Recipes

Ingredients :

225 g

3

10

1

225 g

Peanut Dressing :

2

6

2

85 g

3 tablespoons

2 tablespoons

4 tablespoons

1 tablespoon

firm tofu

large carrots, cut into 7.5 cm long sticks

long beans, or 85 g French beans, cut into 5 cm pieces

cucumber, peeled, seeded and cut into matchsticks

bean sprouts

cloves garlic, crushed

shallots, chopped

fresh red chilies, cored, seeded and chopped

roasted unsalted peanuts

groundnut (peanut) oil

light brown sugar

rice vinegar

soy sauce

juice 1 lime

1. Half fill a saucepan with water.

2. Bring to the boil.

3. Add tofu and simmer, turning once, for 10 minutes.

4. Drain, cool on absorbent kitchen paper then cut into 1 cm cubes.

5. Bring a large saucepan of water to the boil.

6. Add carrots and beans.

7. Simmer for 2 minutes until tender but still crisp.

8. Add cucumber and simmer 1 minute more.

9. Drain, rinse under cold running water and drain thoroughly.

10. To make dressing, put garlic, shallots, chilies and nuts in a blender.

11. Mix to a paste.

12. Heat oil in a wok or frying pan over medium heat.

13. Add spice paste and cook, stirring, for 3-5 minutes until slightly thickened and fragrant.

14. Add sugar, vinegar, soy sauce, lime juice and 4 tablespoons water.

15. Bring to the boil.

16. Remove pan from heat.

17. Arrange bean sprouts on a serving plate.

18. Top with other vegetables and tofu.

19. Spoon some dressing over.

20. Cover and chill for 1 hour.

21. Serve remaining dressing separately.

Serves 4

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