Vietnamese Tofu Salad

READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Make up the dressing/marinade by mixing all the dressing ingredients together in a bowl.
  • Set aside.
  • Drain the tofu on kitchen paper and cut the block in half and then slice each block through on it’s horizontal line leaving 4 “steaks”.
  • Place the steaks of tofu in a flat dish and pour over about a ¼ of the marinade leaving for about 20 minutes.
  • Heat the oil in a fry pan over a medium setting and gently place the slices of tofu into the pan.
  • Fry until brown and the edges are starting to crisp up.
  • Remove from the pan and leave to cool.
  • Once cooled slice into ¼ inch strips.
  • In a large bowl mix together the shredded cucumber, red pepper, mange tout, spring onions, bean sprouts, crushed roasted peanuts, sliced marinated tofu and coriander.
  • Pour over the remaining dressing and gently toss to coat all ingredients.
  • Serve.
Advertisement