crunchy thai tofu salad
RECIPE BY Rosanna Davison Model and former Miss Ireland

This is a firm favourite in my house and always seems to go down well even for
committed meat-eaters. If you are short of time there is now a wide variety of
prepared stir-fry vegetables available in the chilled section of large supermarkets.
Although some supermarkets now stock tofu, you may have to make a special
trip to a health food store depending on where you live.

Preparation time: 10 mins + 15 mins marinating . Cooking time: 10 mins . Serves 4

what you need
250g (9oz) packet tofu
4 tablespoons Thai sweet chilli dipping
sauce
1 tablespoon dark soy sauce, plus extra
to serve
1 tablespoon sesame oil
1 teaspoon root ginger, freshly grated
1 small garlic clove, crushed
1 lemongrass stick, finely minced, with
tough stalk removed
50g (2oz) bean sprouts
1 red pepper, seeded and very thinly
sliced
1 yellow pepper, seeded and very
thinly sliced
50g (2oz) small button mushrooms,
thinly sliced
2 spring onions, finely chopped
25g (1oz) unsalted roasted peanuts,
roughly chopped


what you do
Drain the tofu, then pat dry with kitchen paper and cut into chunky bite-size
pieces. Put into a bowl and then stir in two tablespoons of the Thai sweet chilli
dipping sauce and the dark soy sauce. Toss together and set aside to marinate for
15 minutes to allow the flavours to penetrate the tofu.

Heat the sesame oil in a wok or large frying-pan over a medium-high heat.
When hot, add the tofu and cook for 3-4 minutes, turning halfway, until golden
and sticky. Set aside in a large bowl to cool slightly. Then fold in the ginger, garlic
and lemongrass with the rest of the sweet chilli sauce. Add the bean sprouts, red
and yellow peppers, mushrooms and spring onions and gently stir until nicely
combined.

Arrange the tofu salad on plates and scatter the peanuts over to serve. Serve
with the extra dark soy sauce, to drizzle over.


typical nutritional content – per portion
Energy Kcal (Calories) 268
Fat (g) 17.2
of which saturates (g) 1.0
Salt (g) 1.8
Sugars (g) 8.8