Chilli tofu and sugar snap pea salad

Recipe from: 2 October 2015
recipe, vegetarian, salad

Ingredients 15
Servings 4
Time 00:15

Ingredients

  • 1/2
    cup
    granulated sugar
  • 1/2
    cup
    water
  • 1/4
    cup
    rice wine vinegar
  • 5
    cm
    piece ginger, julienned
  • 2
    red chillies, chopped
  • 1
    stalk lemon grass, bruised
  • 1
    Tbs
    fish sauce
  • 297
    g
    tofu, cubed
  • Flour, for tossing
  • Peanut oil, for frying
  • 1/2
    cucumber, sliced into ribbons
  • 100
    g
    sugar snap peas, sliced
  • 20
    g
    coriander leaves, chopped
  • 1/2
    cup
    radishes, sliced
  • 120
    g
    pak choy, leaves separated
 

Method

00:15
 
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

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.






 

Read more on: recipe  |  vegetarian  |  salad
 

You might also Like

NEXT ON FOOD24X

Nana pudding

2017-10-16 15:51
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.