A big beautiful salad for a summer night.
*Coriander is a shared ingredient, use one third for this dish.
(All Plans) Tom yum tofu salad, tom yum peanut dressing, cherry tomatoes , bean sprouts, pak choi and brown rice
Ingredients
Ingredient
Couple
Family
Brown rice
Couple
1 packFamily
1 packTofu
Couple
1 pack Family
1 double packPak choi
Couple
AllFamily
AllCucumber
Couple
1/2Family
1Cherry tomatoes
Couple
Paper bagFamily
1 punnetBean sprout
Couple
1 bagFamily
1 bagCoriander*
Couple
ThirdFamily
ThirdChili
Couple
2Family
4Tom Yum peanut sauce
Couple
1 pottleFamily
1 pottleInstructions
1
Preheat oven to 220.
Bring a small pot of lightly salted water to the boil.
Cook the rice in water for about 20 minutes until tender.
2
Open the tofu and pat dry. Dice, toss with a little oil, a pinch of salt and roast for 15 minutes until crispy.
3
While the tofu and rice cook, it’s time to prepare the vegetables.
Remove the end and wash the pak choi. Thinly slice.
Cut the cherry tomatoes in half.
Cut the cucumber into quarters lengthways, then slice into 1 cm strips.
Remove the coriander leaves from the stalk, and thinly slice the stalk.
Finely slice the chilli.
4
Lay the pak choi on plates, top with all the other vegetables and coriander stalks, sprinkle over rice and tofu, drizzle with sauce and finish with coriander leaves.
