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Thai Salad with Fried Tofu and Peanut & Chilli Dressing

Prep Cooking Serves
15 mins 10 mins 2 Adults


Recipe by The Devilled Egg | Online Cookery School


For the salad:
  • 1 large carrot, spiralised
  • 1 cucumber, spiralised
  • Large handful of bean sprouts
  • 6-8 finely sliced radishes
  • Sprinkling of fresh coriander leaves
  • Small handful of peanuts
  • 2 spring onions, finely sliced
  • 1 shallot, finely sliced
  • 1 pack of firm tofu, cut into cubes
For the dressing:


Combine the dressing ingredients thoroughly and set aside.

First toast the peanuts in a hot oven or a dry pan until starting to turn golden brown.

Fry the shallots in hot oil until dark brown and crispy, drain on a kitchen paper.

Pour a large glug of oil into a frying pan and heat to a medium high heat, gently fry off the tofu cubes until golden and crispy, drain on a kitchen towel.

Assemble the salad.

Pile and combine the carrot, cucumber, bean sprouts, radishes, coriander in two bowls, then top with the crispy shallot, peanuts, spring onion and tofu.

Pour the dressing all over and serve!


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