Chilli tofu and sugar snap pea salad

A delicious vegetarian salad.
recipe, vegetarian, salad
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Recipe from: 2 October 2015
Preparation time: 15 min
Cooking time: 15 min


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


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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Read more on: recipe  |  vegetarian  |  salad

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