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Indonesian-inspired smoked tofu salad
A vegan salad with fresh, aromatic flavours.
VeganVegetarian
- Serves4
- CourseSide
- Prepare20 mins
- Cook8 mins
- Total time28 mins
Ingredients
- 200g trimmed fine green beans
- ½ Chinese leaf lettuce, shredded
- 2 carrots, peeled then pared into ribbons, grated or julienned
- ½ cucumber, sliced
- 200g radishes, trimmed and sliced
- 225g smoked tofu, sliced
For the peanut & lime dressing
- 4 tbsp reduced-fat coconut milk
- 2 tbsp no added sugar peanut butter
- ½ large red chilli, deseeded and chopped (0.25- 0.5)
- 1 tbsp reduced-salt soy sauce
- 1 small clove garlic, roughly chopped
- 1 Juice of lime
Method
Whizz all the dressing ingredients in a small blender or food processor until smooth then set aside.
Bring a saucepan of water to the boil and add the beans. Simmer for 4-5 minutes, then drain and rinse under cold water to stop them cooking.
Arrange the Chinese leaf lettuce over a large platter, top with the beans, carrots, cucumber, radish and tofu. Spoon the dressing over the salad to serve.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 933kJ/ 224kcals |
---|---|
Fat | 13g |
Saturated Fat | 3.2g |
Carbohydrates | 10g |
Sugars | 8.3g |
Fibre | 6.3g |
Protein | 13g |
Salt | 1.1g |