Tuesday, 29 January 2013

Thai tofu salad

My husband and I have been eating at this amazing Thai restaurant for over a decade, and back in the days we first discovered it, I was a card-toting member of the vegan club. Most of the time, I felt like the food I ordered in restaurants was a poor sustitute (Greek salad, hold the feta, dressing on the side ugh), but not with this glorious thai tofu salad. Everyone I have ever shared it with has been as besotted by it as I am. I have been toying with the recipe for years, and I think I am pretty close to getting it now..


1/2 cup fish sauce/vegetarian fish sauce
2 tablespoons soya sauce (gluten free fine)
Juice of one lemon
1 tablespoon finely grated palm sugar

Organic firm tofu
1/2 cup shredded red cabbage
1/2 cup torn mint leaves
1 cucumber, cubed
1/2 red onion, sliced into moon segments
Olive oil for frying

In a saucepan, fry triangle shaped pieces of tofu until crisp and golden. Remove from pan and combine with the remaining salad ingredients.

Mix the dressing ingredients in a bowl and whisk until well combined. Dress the salad and serve while tofu still warm.

This is fresh, summery and totally delicious (and virtuous to boot!).

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