Crispy Tofu & Peanut Salad

Ingredients

• 700 g Tofu
• 35 g Cornstarch
• 35 ml Vegetable oil
• 260 g Lettuce
• 300 g Cucumber
• 200 g Carrot
• 80 g Red Onion
• 20 g Fresh cilantro
• 15 g Fresh mint
• 60 g Spring Onion
• 60 g Roasted peanuts
• 90 g Peanut butter
• 2 Lime
• 35 ml Soy sauce
• 20 ml Rice Vinegar
• 12 ml Maple syrup
• 10 ml Sesame oil
• 12 g Ginger
• 2 clove Garlic
• 10 ml Sriracha(optional)
• 60 ml Water
• 4 g Salt
• 1 g Black pepper(optional)

Method

1. 1

   Prep the salad veg: shred the lettuce, halve and slice the cucumber, grate the carrot, thinly slice the red onion, and slice the scallions. Roughly chop the cilantro and mint. Add everything to a large bowl (hold back half the peanuts for topping).

2. 2

   Make the peanut dressing: finely grate the ginger and garlic. Whisk peanut butter with lime juice, soy sauce, rice vinegar, maple syrup, sesame oil, water, and sriracha (if using) until smooth and pourable.

3. 3

   Cut tofu into bite-size pieces (about 2–3cm). Pat dry well, then toss with cornstarch, salt, and black pepper until evenly coated.

4. 4

   Crisp the tofu: heat vegetable oil in a large pan over medium-high heat. Fry tofu in a single layer, turning every few minutes, until deeply golden and crisp all over.

5. 5

   Dress the salad: pour about two-thirds of the dressing over the veg and toss well. Add the hot crispy tofu and toss gently so it stays crunchy.

6. 6

   Finish with remaining dressing as needed. Top with the reserved peanuts and serve right away.