Silky smooth peanut dressing, crunchy peanuts, crispy fried tofu and loads of fresh raw vegetables. Perfect salad for a lazy lunch on a hot day.
160g smooth peanut butter
2 tbs tamari/soy sauce
1 tbs sweet chilli sauce or 1 tbs maple and ¼ tsp chili flakes
1tbs sesame oil
Little knob of ginger grated
Small garlic clove grated
6 tbs veg stock
Juice of 1 lime
2 280g blocks firm tofu
1 130g bag of mixed salad of your choice, I like steves leaves pea shoot & baby leaves
1 medium carrot chopped into matchsticks
1 small cucumber or half a large one, sliced into matchsticks
60g radishes thinly sliced
1 red, orange or yellow pepper cut into thin strips
Small handful fresh mint leaves roughly chopped
Small handful coriander leaves roughly chopped
1 mango chopped into thin strips
1 tbs of sesame seed black or white or a mix
1 mild red chilli sliced
1 lime cut into 1/4
½ cup of roasted peanuts
First place all the ingredients for the sauce except the stock, into a bowl and whisk till combined. Add the stock 1 tbs at a time till you get the consistency you like. Taste and adjust seasoning. If it’s a little thick you can add a splash of water or more stock.
Drain the tofu and cut into cubes or thick 2cm thick fingers. Season with the salt and pepper and set aside.
Gentle toast the roasted peanuts in a dry frying pan and set aside to cool. Once cooled a little, roughly chop.
prepare all the vegetables and mango and combine together in bowl. Place the salad onto a large serving dish and sprinkle with the mint and coriander leaves. Gentle spread the chopped vegetables on top and set aside.
Heat a large frying pan to medium high and add 1 tbs groundnut or neutral tasting oil. Once the pan is hot add the tofu in batches and fry till crisp, remove and drain on kitchen paper whilst you fry the next batch.
Once all the tofu has been cooked pile on top of the salad, drizzle with the peanut sauce (hold some back to serve in a small bowl alongside the salad), sprinkle with the chopped nuts, sesame, chilli and garnish with lime wedges.