Vegan Tofu Salad

Name: Vegan Tofu Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: Finely chopped green onions (green and white parts) for garnish; 2 teaspoons minced galangal or fresh ginger; 1 fresh hot red or green chili, preferably Thai, deseeded and finely sliced; 1 fresh hot red or green chili, preferably Thai, deseeded and finely sliced; 1 tablespoon homemade Sweet Thai Chili Sauce or store-bought; 1½ tablespoons soy sauce; 1 clove garlic, minced; 1 teaspoon minced lemongrass; 2 teaspoons minced galangal or fresh ginger; 1 small red pepper, thinly sliced; 1 cup (98 g) snow peas, tips and strings removed and cut into thin matchsticks; 12 oz (350 g) extra-firm tofu, drained and diced; 1 tablespoon dark sesame oil; 4 tablespoons crushed peanuts; 1 cup (76 g) red cabbage, cut into thin shreads/threads; 1 small carrot, cut into thin matchsticks; 1 small carrot, cut into thin matchsticks

Preparation info

Serves
4
as part of multi-course meal

Difficulty
Easy
Ready in
15 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

Tofu is like a blank canvas and the seasonings you choose serve to dress up your work of art. Tofu absorbs all of the flavors around it so the bold flavors in this marinade meld beautifully in this vegan salad. I love the crunch from the snow peas, red pepper, carrots, cabbage and peanuts.

Ingredients

1 tablespoon homemade Sweet Thai Chili Sauce or store-bought
1 fresh hot red or green chili, preferably Thai, deseede

Asia
Thailand
Vegan
South East Asia

Method

In a large bowl, whisk together the sweet chili sauce, chili, galangal, lemongrass, garlic, soy sauce, and sesame oil. Add the tofu to the mixture and toss to coat. Cover and marinate 1 hour in the refrigerator.
Bring a small saucepan of water to a boil. Add the snow peas and boil for 1 minute or until tender-crisp. Using a slotted spoon, transfer the snow peas