Ingredients

peanut, olive or coconut oil, to shallow-fry
1 x 300g packet tofu, sliced thinly
½ Chinese cabbage, finely shredded
1 cup mung bean sprouts
½ cup coriander leaves, roughly chopped
1⁄3 cup shredded coconut, soaked in warm water for 20 minutes then drained well
⅓ cup unsalted toasted peanuts, roughly chopped
2 makrut (kaffir) lime leaves, ribs removed and leaves finely shredded
2 tablespoons fried shallots
FOR THE LEMONGRASS-COCONUT DRESSING
2 lemongrass stalks, tender white ends only, finely chopped
½-1 long red chilli, deseeded and finely chopped
1 clove garlic, finely chopped
½ cup coconut milk
⅓ cup freshly squeezed lime juice
1 tablespoon coconut sugar
1 ¼ teaspoons fine sea salt
This salad is bright, crunchy, substantial and packed full of flavour. The dressing can be made well in advance, however dress the salad right before serving to retain its crunch. You can find fried shallots at some supermarkets or at your local Asian supermarket. I use a medium-firm organic tofu from Tonzu.

Instructions

1.Heat a couple of tablespoons of oil in a large frying pan over a medium-high heat.
2.Cook the tofu for 3-5 minutes then flip and cook until both sides are golden and crispy.
3.Remove from the heat and finely slice into thin matchsticks. Set aside for 5 minutes to cool slightly.
4.In a large bowl, combine the shredded Chinese cabbage, mung bean sprouts, coriander leaves, soaked coconut, toasted peanuts, shredded lime leaves, fried shallots and shredded tofu.
5.To make the dressing combine all ingredients in a jar, screw on the lid and shake well to combine.
6.Pour over enough dressing to coat the salad and serve immediately.

Recipes, food styling & dish photography Emma Galloway

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