Crispy tofu salad with cucumber, bean sprouts, crushed peanuts & sweet chilli

Many of us are looking for alternatives to meat meals these days. Try this vegan Thai dish from Auckland’s East restaurant executive chef Harmeet Singh – it is sophisticated and full of flavour, yet relatively easy to recreate at home.

Serves 3-4 as part of a shared meal

Ingredients

Salad

150g firm tofu, cut into 6-8 cubes

1 teaspoon potato starch or cornflour

1 cup shredded green cabbage

1 cup shredded red cabbage

1⁄2 red onion, sliced

1⁄2 cucumber, julienned or peeled into strips

1⁄3 cup bean sprouts

5 sprigs coriander leaf

1 tablespoon roasted peanuts, crushed

Pinch salt and black pepper

Microgreens, for garnish

3 red chillies, finely sliced

Oil for frying

Sweet chilli sauce

1 cup white vinegar

10 whole dried chillies, chopped

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