Southern Thai Salad Recipe
Sliced, mixed green leaves, topped with tofu, sliced boiled eggs served with peanut dressing.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Tofu
Press the tofu to remove excess moisture, then cut it into cubes. Heat a non-stick pan over medium heat, add a splash of oil, and sauté the tofu until golden brown on all sides. Set aside.
- 2
Boil the Eggs
Boil the eggs in water for about 8-10 minutes until hard-boiled. Once done, cool them under cold running water, peel, and slice them into quarters.
- 3
Make the Peanut Dressing
In a bowl, mix together the peanut butter, soy sauce, lime juice, honey or sugar, minced garlic, and chili flakes. Adjust the seasoning with salt to taste. If the dressing is too thick, add a little water to reach your desired consistency.
- 4
Assemble the Salad
In a large bowl, combine the mixed green leaves, sautéed tofu, and sliced boiled eggs. Drizzle the peanut dressing over the salad and toss gently to combine.
- 5
Serve
Transfer the salad to a serving platter or individual plates and enjoy immediately.
