Red tofu salad with beans, persimmon, mint and cashews

Name: Red tofu salad with beans, persimmon, mint and cashews
Yield: Serve 4
Ingredients: 3 tablespoons vegetarian fish sauce (nuoc mam chay); 2 garlic cloves, chopped good handful of mint leaves; 2 tablespoons groundnut or vegetable oil; juice of 8 limes; 2 tablespoons palm sugar (or brown sugar); 1 tablespoon honey; 3 teaspoons sweet chilli sauce; 4 hot green chillies, deseeded and chopped; salt and freshly ground black pepper; 2 tablespoons plum sauce; 325 g French beans, topped and tailed; 2 persimmons (Sharon fruit), stem removed and cut into wedges; 250 g pock firm tofu, drained; 1 cm piece of root ginger, peeled and grated; 2 tablespoons dark soy sauce; 4 shallots, thinly sliced; 2 tablespoons cashew nuts, roasted and roughly chopped; 2 tablespoons coarse sea salt

Preparation info

Serve
4

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Although I’m not a great lover of tofu, I can appreciate the enjoyment and nutritional aspects it can bring. This delicate marinade adds a sweet yet hot coating to the tofu, topping a wonderfully fragrant and fresh salad.

Ingredients

250 g pock firm tofu, drained
2 tablespoons plum sauce
2

Salad
Vegetarian

Method

Cut the tofu in half widthways, then cut both pieces in half horizontally to give four equally thick slices. In a shallow dish combine the plum sauce, soy sauce, honey and sweet chilli sauce. Place the tofu slices in the marinade and leave to marinate for 2 hours, turning them regularly to ensure the tofu is thoroughly coated. Cook the beans in a pan of boiling salted water for 2-3 minutes or u