Thai Salad Recipe
Vegetarian. Vegetables, boiled egg, and fried tofu with peanut dressing.
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Ingredients
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Appetizers
Method
Appetizers
- 1
Prepare vegetables
Wash and dry all vegetables. Shred the cabbage, julienne the carrot, thinly slice the cucumber and red bell pepper, and halve the cherry tomatoes. Roughly chop cilantro and mint and set aside.
- 2
- 3
Press and fry tofu
Wrap tofu in a clean towel and press with a weight for 15 minutes to remove moisture. Cut into 1-inch cubes. Toss with cornstarch and a pinch of salt. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat and fry tofu until crisp and golden, about 3–4 minutes per side. Drain on paper towels.
- 4
Make dressing
In a small bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, brown sugar, minced garlic, and minced chili. Add water gradually to reach a pourable consistency. Adjust with more lime juice or sugar if needed.
- 5
Assemble salad
In a large bowl, combine cabbage, carrot, cucumber, red bell pepper, cherry tomatoes, cilantro, and mint. Drizzle with dressing and toss to coat. Top with sliced boiled eggs and fried tofu. Sprinkle crushed peanuts and sesame seeds. Serve with extra dressing on the side.
