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Indonesian-inspired smoked tofu salad
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200g pack trimmed fine green beans
½ head 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
¼-½ large red chilli, deseeded and chopped
1 tbsp reduced salt soy sauce
1 small clove garlic, roughly chopped
Juice of 1 lime
1. Whizz all the dressing ingredients in a small blender or food processor until smooth then set aside.
2. 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.
3. 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.
Typical values per serving:
This recipe was first published in August 2019.