Salads and Appetizers Recipes - Tofu Salad with Thai-Style Dressing Recipe

Ingredients

• 100g/4oz baby sweetcorn, halved

• 1 packet (285g/10oz) firm tofu, cut into 1 cm/1/2in cubes

• 50g/2oz iceberg lettuce, shredded

• 1 carrot, peeled and shredded

• 1/2 green pepper, thinly sliced

• 6 cherry tomatoes, halved

• 1 shallot, thinly sliced

• 3 Tbsp coriander leaves

• 2 Tbsp roasted peanuts, roughly chopped

For the Thai-style dressing:

• 1 clove garlic, finely chopped

• 1/2 fresh small red chill pepper

• 1 Tbsp freshly squeezed lime juice

• 2 tsp brown sugar

• 1 Tbsp fish sauce

• 2 Tbsp sunflower oil

Serves 4

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Method:

1. Boil the baby corn in a pan of boiling water for 4 to 5 minutes, then drain. Blanch the tofu in another pan of boiling water and drain it.

2. In a bowl, mix the lettuce, carrot, pepper, tomatoes, shallots, coriander, baby sweetcorn, and tofu.

3. Place the garlic, chili, lime juice, sugar, fish sauce and oil in a jar, and shake well to mix.

4. Pour this dressing over the salad and sprinkle with the peanuts just before serving.

Note: A fusion of east and west, the tofu and Thai dressing enhance the taste and texture of the basic salad dish.