In
AuthorJanella
Rating

This recipe is from episode 34 of Good Chef Bad Chef series 3.

Yields1 Serving
 2 stalks lemongrass, inner pink parts finely chopped
 2 garlic cloves, crushed
 1 tbsp fish sauce
 ½ tsp palm sugar
 ½ tsp white pepper, ground
 4 slices firm tofu about 2 cm thick, cut on the diagonal
Dressing
 1 garlic clove
 1 long red chilli
 1 tsp palm sugar
 1 tbsp rice wine vinegar
 3 tbsp filtered water
 3 tbsp fish sauce
 ½ -1 tbsp sunflower oil
 ¼ cup organic peanuts, roughly crushed
Salad
 2 cup iceberg or cos lettuce, finely sliced
 1 cucumber, julienned
 1 cup bean sprouts
 1 carrot, julienned
 ½ cup each of Thai basil and Vietnamese mint
 4 small bundles of rice noodle vermicelli soaked in hot water til soft then drained
For the marinade
1

Mix the first 6 the first 6 ingredients together in a bowl. Pour over the tofu and set aside.

For the dressing
2

In a mortar and pestle pound the garlic and chilli together (or simply chop) then add the rest of the ingredients. Set aside.

3

For the salad, toss all the ingredients together in a bowl then divide evenly between 4 individual dishes. then pour over the dressing.

4

On a hot barbie, cook your tofu in the oil until golden on both sides.

5

Pour the dressing over the salad just before serving then top with the tofu. Garnish with the peanuts.

Ingredients

 2 stalks lemongrass, inner pink parts finely chopped
 2 garlic cloves, crushed
 1 tbsp fish sauce
 ½ tsp palm sugar
 ½ tsp white pepper, ground
 4 slices firm tofu about 2 cm thick, cut on the diagonal
Dressing
 1 garlic clove
 1 long red chilli
 1 tsp palm sugar
 1 tbsp rice wine vinegar
 3 tbsp filtered water
 3 tbsp fish sauce
 ½ -1 tbsp sunflower oil
 ¼ cup organic peanuts, roughly crushed
Salad
 2 cup iceberg or cos lettuce, finely sliced
 1 cucumber, julienned
 1 cup bean sprouts
 1 carrot, julienned
 ½ cup each of Thai basil and Vietnamese mint
 4 small bundles of rice noodle vermicelli soaked in hot water til soft then drained

Directions

For the marinade
1

Mix the first 6 the first 6 ingredients together in a bowl. Pour over the tofu and set aside.

For the dressing
2

In a mortar and pestle pound the garlic and chilli together (or simply chop) then add the rest of the ingredients. Set aside.

3

For the salad, toss all the ingredients together in a bowl then divide evenly between 4 individual dishes. then pour over the dressing.

4

On a hot barbie, cook your tofu in the oil until golden on both sides.

5

Pour the dressing over the salad just before serving then top with the tofu. Garnish with the peanuts.

Warm Tofu Salad with Rice Vermicelli
Recent Posts

Leave a Comment

0

Start typing and press Enter to search

JOIN MY MAILING LIST

Signup to receive seasonal health tips, the latest in health news and more...

THANK YOU - YOUR SUBSCRIBED