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Spicy Tofu Salad (Thailand)




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


  • 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


  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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