Spicy Tofu Salad (Thailand)

From the kitchen of Martin James – Copenhagen, Denmark

750g tofu, drained
1 small red Spanish onion
1 carrot
1 green pepper
2 tablespoons peanuts, chopped

Dressing:
2 small fresh red chiles, finely chopped
1/4 cup lime juice
2 tablespoons brown sugar
1 tablespoon fish sauce
1 stem fresh lemongrass, thinly sliced

Cut Tofu into 1cm cubes. Cut onion in half, cut into thin strips.

Combine tofu, onion, carrot, pepper and dressing in bowl; mix well. Cover; refrigerate 3 hours. Serve salad sprinkled with peanuts.

Dressing: Combine chiles, juice, sugar, sauce and lemon grass in jar; shake well.

You can make this 3 hours ahead of time and store, covered, in refrigerator.