Name: Chilli tofu and sugar snap pea salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1/2 cup sugar granulated; 1/2 cup water; 1/4 cup vinegar rice wine; 5 cm fresh ginger julienned; 2 red chillies chopped; 1 lemongrass bruised; 1 Tbs fish sauce; 297 g tofu cubed; flour; peanut oil for frying; 1/2 cucumber sliced into ribbons; 100 g sugar snap peas sliced; 20 g fresh coriander chopped; 1/2 cup radishes sliced; 120 g pak choy

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Ingredients (15)

1/2 cup	sugar — granulated
1/2 cup	water
1/4 cup	vinegar — rice wine
5 cm	fresh ginger — julienned
2	red chillies — chopped
1	lemongrass — bruised
1 Tbs	fish sauce
297 g	tofu — cubed
	flour
	peanut oil — for frying
1/2	cucumber — sliced into ribbons
100 g	sugar snap peas — sliced
20 g	fresh coriander — chopped
1/2 cup	radishes — sliced
120 g	pak choy

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Method:

For the chilli dressing: place the sugar, water, vinegar, ginger, chilli, lemon grass and fish sauce in a pot over a low heat and gently dissolve the sugar. Increase the heat and boil for 5 minutes, or until thickened and syrupy.

Remove from heat and set aside to cool.

Toss the tofu in flour. Heat the peanut oil in a frying pan, fry tofu in batches until crispy, drain on paper towel.

To serve: place crispy tofu on a platter, add remaining ingredients, toss to combine and drizzle with the chilli dressing.

Text and image: Ideas magazine

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