Fried Tofu Salad With Chili Peanut Sauce

Has the hot weather wilted your appetite? This week, try an uplifting, thai-inspired salad. Served with brown rice vermicelli plus an array of crisp veggies, here’s a guilt-free dish that’s satisfying enough for a late night supper. The chili peanut sauce will also kick in to revive those weary taste buds.

Fried Tofu Salad with Chili Peanut Sauce

4 tbs peanut oil
200 grams pressed tofu
200 grams dried brown rice vermicelli, soaked and drained
2 carrots, peeled and julienned
1 red bell pepper, julienned
1 cup red cabbage, shredded
1 handful thai basil leaves

Peanut Sauce Ingredients:
1/4 cup rice wine vinegar
1 bird’s eye chili (chili padi, more or less to taste)
2 cloves garlic
1/2 tsp sesame oil
1 tsp lime juice
1 tsp fish sauce
1 tbs honey
1 heaping tbs grated ginger
4 heaping tbs natural peanut butter (smooth, unsalted)
1/4-1/2 cup water

1. Pat dry tofu and set aside. Heat 2 tbs of oil in a skillet or wok until hot, but not smoking. Carefully add single layer of tofu to pan, cook undisturbed for about 1 minute, or until tofu browns. Turn and cook until opposite side is also browned. Removed tofu from pan and transfer to cutting board; cool slightly, then dice into 1″ cubes.

2. Heat remaining oil in same pan. Add drained vermicelli and stir fry until soft. Remove from pan and set aside.

3. Except for water, combine all sauce ingredients in food processor and blend until smooth. Gradually add water and continue to blend until sauce is desired consistency. Taste sauce and adjust seasonings.

4. Arrange vermicelli and cut vegetables on individual plates. Add fried tofu cubes. Drizzle on peanut sauce, then finish dish with thai basil leaves.

Serves 2