Thai Salad with Tofu and Peanuts

Method

Firstly, make the dressing. Place the lime juice in a small bowl and add the garlic and 2/3 of the sugar followed by 2/3 of the ‘fish sauce’ or tamari.

Taste and add more ‘fish sauce’/tamari and sugar until you have a nicely balanced sweet, sour and salty dressing.

This is not an exact science so when it tastes good to you - it’s perfect!

Crumble the tofu into a large mixing bowl and pour over the dressing.

Add all the ingredients except the lettuce leaves and peanuts.

Toss gently and divide between the lettuce leaves, sprinkle over the peanuts and arrange on a serving platter with the lime wedges along the side.

Ingredients

340g pack of extra firm organic Tofu drained on kitchen paper for an hour to remove as much moisture as possible.

1/2 red onion, thinly sliced

2-3 stalks of fresh lemongrass, bottom 1/3 only, tough outer layers stripped away and thinly sliced

3-4 fresh kafir lime leaves , finely shredded

30g pack of coriander, roughly chopped

1-2 red chillies, de seeded and finely sliced (if you prefer more heat leave the seeds in)

50g unsalted peanuts, finely chopped

1/3 cup lime juice

1 clove of garlic , finely chopped

2 tablespoons of vegan 'fish sauce' or tamari

1 tablespoon of coconut sugar or dark brown sugar

Tender lettuce leaves and lime wedges to serve

Serves: Serves 3-4

Dietaries: GF, Vegan

Method

Firstly, make the dressing. Place the lime juice in a small bowl and add the garlic and 2/3 of the sugar followed by 2/3 of the ‘fish sauce’ or tamari.

Taste and add more ‘fish sauce’/tamari and sugar until you have a nicely balanced sweet, sour and salty dressing.

This is not an exact science so when it tastes good to you - it’s perfect!

Crumble the tofu into a large mixing bowl and pour over the dressing.

Add all the ingredients except the lettuce leaves and peanuts.

Toss gently and divide between the lettuce leaves, sprinkle over the peanuts and arrange on a serving platter with the lime wedges along the side.

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