Typical nutritional content (per portion)
250g packet tofu
4 tablespoon Thai sweet chilli dipping sauce
1 tablespoon dark soy sauce, plus extra to serve
1 tablespoon sesame oil
1 teaspoon freshly grated root ginger
1 small garlic clove, crushed
1 lemon grass stick, tough stalk removed and finely minced
50g (2oz) bean sprouts
1 red pepper, cored, seeded and very thinly sliced
1 yellow pepper, corded, seeded and very thinly sliced
50g (2oz) small button mushrooms, thinly sliced
2 spring onions, finely shredded
25g (1oz) roasted peanuts, roughly chopped
Drain the tofu, then pat dry with kitchen paper and cut into chunky bite-size pieces. Put into a bowl and then stir in two tablespoons Thai sweet chilli dipping sauce and the dark soy sauce. Toss together and set aside to marinate for 15 minutes to allow the flavours to penetrate the tofu.
Heat the sesame oil in a wok or large frying pan over a medium-high heat. When hot, add the tofu and cook for 3-4 minutes, turning halfway, until golden and sticky. Set aside in a large bowl to cool slightly.
Once the tofu has cooled slightly, fold in the ginger, garlic and lemon grass with the rest of the chilli sauce. Add the bean sprouts, peppers, mushrooms and spring onions and gently stir until nicely combined.
Arrange the tofu salad on plates and scatter over the peanuts to serve. Serve with extra dark soy sauce, to drizzle over.