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Spicy Tofu Salad (Thailand)

RG

Ingredients

Salad

  • 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

Instructions

  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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