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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