zoom Indonesian-inspired smoked tofu salad
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Indonesian-inspired smoked tofu salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Indonesian-inspired smoked tofu salad

    • Vegetarian
    • Vegan
    • Preparation time: 20 minutes
    • Cooking time: 8 minutes
    • Total time: 28 minutes

    Serves: 4

    Ingredients

    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 

    Method

    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.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary