Thai salad with peanut tofu
Ingredients
- 1 block tofu
- 2 chilies, finely chopped
- 2 Tbsp sesame oil
- 5 Tbsp peanut butter
- 3 Tbsp soy sauce
- 2 Tbsp lime juice
- 2 Tbsp maple syrup
- Vermicelli noodles
- 2 carrots, julienned
- 1 red onion, finely sliced
- ½ cup chopped coriander
- 1 mango, cubed
- 2-3 tbsp chopped mint
- 1 cup spinach, chopped
- 1 red bell pepper, thinly sliced
- 1 cup thinly sliced red cabbage
- Pak choi, halved and cored
Steps
- Drain and press the tofu.
- Combine chillies, sesame oil, peanut butter, soy sauce, lime juice and maple syrup.
- Marinate tofu in the sauce for as long as possible, at least two hours.
- Cook marinated tofu in the frying pan, keeping the sauce it was marinated in.
- Cook rice noodles according to package instructions along with pak choi, rinse, drain, and set aside to cool.
- To a large bowl add noodles, tofu, sauce and vegetables and toss loosely to combine.