If you’re trying to build more plant proteins or heart healthy soya into your diet, this recipes is a great place to start. The secret to great crispy tofu is to squeeze out as much excess water as possible from the block before using, and to marinate in some great flavours. You can rustle up this crunchy Thai tofu salad in just 20 minutes. Easy and low in saturated fat, this vegetarian dish is perfect for busy weeknights or lunchboxes.
Typical nutritional content (per portion)
250g packet extra-firm tofu
4 tablespoons sweet-chilli sauce
1 tablespoon reduced-salt 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.
