Chilied Tofu Salad with Peanut Sauce

Name: Chilied Tofu Salad with Peanut Sauce
Yield: Serves 4-6
Cuisine: Singapore
Ingredients: mixed salad greens; 1 fresh red chile, deseeded and cut into very fine strips; ⅔ cup unsalted peanuts; 1 tablespoon coarsely chopped peanuts, to garnish; 1½ tablespoons soft brown sugar; 1 large fresh red chile; 4 garlic cloves, peeled; 3 tablespoons dark soy sauce; 4 teaspoons white wine vinegar; 2 oz/50 g cucumber, deseeded and cut into 1½ inch/4 cm strips; 1 dried red chile; vegetable oil, for frying; 400 g/14 oz firm tofu, drained and cut into 1 inch/2.5 cm cubes; 2 oz/50 g carrot, peeled and cut into 1½ inch/4 cm strips; generous ⅓ cup fine green beans, trimmed and blanched for 1 minute; 2 scallions, cut into 1½ inch/4 cm strips

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

For this recipe from Singapore, you must use firm tofu. It has little flavor itself, but soaks up other flavors like a sponge. The rich peanut sauce is perfect in this dish.

Ingredients

400 g/14 oz firm tofu, drained and cut into 1 inch/2.5 cm cubes
vegetable oil, for frying
1

Asia
Singapore
Starter
Vegan
South East Asia

Method

Put all the ingredients for the peanut sauce with ½ cup of water into a food processor and whiz until you have a thick, smooth sauce. Set aside.

Heat some vegetable oil in a heavy-bottomed pan, then add the dried red chile and stir to release its flavor into the oil.

Add the tofu cubes