Crispy Tofu & Peanut Salad

• Tofu(700 g)
• Cornflour(35 g)
• Rapeseed Oil(2½ tbsp)
• Lettuce(1)
• Cucumber(1)
• Carrot(2½)
• Red Onion(½)
• Coriander(20 g)
• Fresh mint(15 g)
• Green Onions(4)
• Roasted peanuts(60 g)
• Peanut butter(90 g)
• Lime(2)
• Soy sauce(2½ tbsp)
• Rice Vinegar(1½ tbsp)
• Maple syrup(1 tbsp)
• Sesame oil(½ tbsp)
• Ginger(12 g)
• Garlic(2 cloves)
• Sriracha(2 tsp)optional
• Salt(¾ tsp)
• Black pepper(½ tsp)optional

Method

1. 1

   Press {Tofu} between paper towels for a few minutes, then tear into bite-size, craggy pieces (better crunch). Toss with {Cornstarch}, {Salt}, and {Black pepper} until evenly coated.

   ~10 min

2. 2

   Whisk the dressing until smooth: {Peanut butter}, {Soy sauce}, {Rice Vinegar}, juice from {Lime}, {Maple syrup}, {Sesame oil}, {Sriracha}, finely grated {Garlic}, finely grated {Ginger}, and {Water}. It should be thick but pourable—add a splash more {Water} if needed.

   ~5 min

3. 3

   Prep the salad: chop {Lettuce}; halve and slice {Cucumber}; peel and grate {Carrot}; thinly slice {Red Onion}; finely slice {Spring Onion}. Roughly chop {Fresh cilantro} and {Fresh mint}.

   ~5 min

4. 4

   Crisp the tofu: heat {Vegetable oil} in a large frying pan over medium-high. Add the coated {Tofu} in a single layer and cook, turning occasionally, until deeply golden and crunchy all over. Sprinkle with the remaining {Salt}.

   ~12 min

5. 5

   Assemble: in a big bowl, toss {Lettuce}, {Cucumber}, {Carrot}, {Red Onion}, {Spring Onion}, {Fresh cilantro}, and {Fresh mint} with about two-thirds of the dressing. Add the hot crispy {Tofu} and gently toss once more. Top with {Roasted peanuts} and squeeze over extra {Lime} juice to taste.

   ~3 min