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Spicy Tofu Salad (Thailand)






  1. Cut tofu into 1cm cubes.
  2. Cut onion in half, cut into thin strips.
  3. Combine tofu, onion, carrot, pepper and dressing in bowl; mix well. Cover; refrigerate 3 hours.
  4. Serve salad sprinkled with peanuts.
  5. 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.

From the kitchen of Martin James – Copenhagen, Denmark.


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