Vietnamese Tofu Salad

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 (250 g) package firm tofu
• 1 cucumber, chopped into thin strips approx. 2 inch in length
• 1 red pepper, chopped into thin strips approx. 2 inch in length
• 80 g mange-touts peas, finely sliced on a diagonal
• 3 -4 spring onions, finely sliced on a diagonal
• 150 g bean sprouts, washed
• 50 g dry roasted peanuts, crushed
• 1 tablespoon olive oil
• 1 bunch fresh coriander leaves
• 2 limes, juice of
• 1 lemon, juice of
• 2 small red chilies, finely chopped
• 5 tablespoons soy sauce
• 2 tablespoons brown sugar

Recipe

• 1 make up the dressing/marinade by mixing all the dressing ingredients together in a bowl.
• 2 set aside.
• 3 drain the tofu on kitchen paper and cut the block in half and then slice each block through on itâ??s horizontal line leaving 4 â??steaksâ??.
• 4 place the steaks of tofu in a flat dish and pour over about a ¼ of the marinade leaving for about 20 minutes.
• 5 heat the oil in a fry pan over a medium setting and gently place the slices of tofu into the pan.
• 6 fry until brown and the edges are starting to crisp up.
• 7 remove from the pan and leave to cool.
• 8 once cooled slice into ¼ inch strips.
• 9 in a large bowl mix together the shredded cucumber, red pepper, mange tout, spring onions, bean sprouts, crushed roasted peanuts, sliced marinated tofu and coriander.
• 10 pour over the remaining dressing and gently toss to coat all ingredients.
• 11 serve.