Crunchy vegetables, crispy tofu and peanut dressing
About the recipe
The crunchy raw vegetables are fresh. The tofu is crisp and golden. And the dressing is rich and nutty, but also zingy with lime juice and tamarind.
It's a light and healthy lunch, which somehow also feels like an indulgent treat.
I like to have my salad, with the peanut dressing on the side, so I can add a bit to each bite I take.
Crunchy vegetables, crispy tofu and peanut dressing
For the salad
- 2 small carrots (or one big one)
- 3 spring onions
- A pack of radishes (about 300g)
- A bunch of asparagus (about 250g)
- Half a pack of sugarsnaps (about 100g)
- 1 red pepper (or orange, or yellow)
- Half a head of broccoli
- 10g fresh coriander (optional)
- Salt
- Juice of one lime
For the peanut dressing
- Half a chilli
- 1 clove of garlic
- 120g crunchy peanut butter (you can even make your own. I like this recipe)
- 1 tablespoon of tamarind
- 1 tablespoon soy sauce
- 1 tablespoon caster sugar
For the crispy tofu
- 1 tablespoon sunflower oil
- One packet of firm tofu (about 375g)
- A pinch of fine salt
You also need
- A food processor
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MAKE THE SALAD
Finely dice all the vegetables and put them into a large serving bowl.
Cut the carrots, spring onions, radishes and asparagus into thin rounds (leaving the tips of the asparagus whole).
Cut the sugarsnaps lengthways into strips.
Dice the pepper finely.
Dice the broccoli stalk. And separate the top into very small florets.
Roughly chop the coriander, and add to the bowl with the vegetables.
Dress your salad
Squeeze in the lime, sprinkle the salad with salt, and stir it all together.
Make the dressing
First chop the garlic and chilli, then put them in a food processor with the other dressing ingredients.
Whizz until smooth.
Put your dressing in a small bowl to serve alongside your salad.
FRY THE TOFU
Heat your oil over a medium heat in a large flat-bottomed frying pan.
It should be just enough oil to coat the bottom of the pan and stop the tofu from sticking.
Cut the tofu into 2cm cubes.
Add the tofu to the pan in a single layer, and fry until crispy and golden.
You will have to turn it occasionally, to make sure all sides are cooked.
Put your tofu in a small bowl and toss with salt.
Enjoy
Serve it up together, so that everyone can scatter their vegetables with tofu and dressing.
Tip:
Make it your own! Fancy some cucumber? Or fennel? You can add all your own favourite crunch veg to this salad.
You could even replace the tofu for tempeh goreng. My recipe is here.
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