Recipe Cuisine: Thai
Theme: Meat-Free Marvels
Satay Vermicelli Tofu salad
By: Margaret
Ingredients
- 300g firm tofu pressed and fried
- 4 Tbs neutral oil, 2 for frying tofu and 2 for frying eggplant.
- 4 Tbs crunchy peanut butter
- 400ml coconut cream
- 4 Tbs light soy sauce, 3 Tbs for the sauce and 1 Tbs to season fried eggplant.
- 3 Tbs ABC kecap manis, 2 Tbs for the satay sauce and 1 Tbs for the fried tofu.
- 2 Tbs sweet chilli sauce
- 4 kaffir lime leaves
- 1 heaped Tbs Chopped fresh ginger
- 1/3 bunch of fresh corriander
- 1 Tbs fresh chopped thai basil
- 1 Tbs fresh chopped mint
- 4 birds eye chillies
- 3 cloves of garlic chopped
- 1 Tbs vegetarian fysh sauce
- juice of 1 lime
- 3 carrots peeled into strips
- 3 large spring onions stems cut into matchsticks, leaves chopped for garnish
- 1 large eggplant cut into thick matchsticks
- 1 bag of finely shredded coleslaw
- 3 large handfuls of leafy greens of your choice
- 1 red capsicum sliced into strips
- 1/2 a continental cucumber sliced into thick matchsticks
- a large pinch of salt and pepper to season the fried tofu
Product used in recipe
- ABC - SWEET SOY SAUCE
Method
- soak the vermicelli noodles in warm water until softened. then drain and place in the fridge to cool. While noodles are cooling press any excess water from the tofu, pat dry with paper towel and chop into small cubes.
- To make the sauce combine the peanut butter, coconut cream, soy sauce, chilli, ginger, kecap manis, thinly sliced kaffir lime leaves and sweet chilli sauce in a bowl and microwave on high for 3 minutes. then stir thoroughly, add the lime juice and fish sauce and microwave for a further 1.5 min until thick. taste and adjust seasoning if needed. place in the fridge to cool, stirring occasionally.
- in a wok heat 2 Tbs neutral oil. Season the tofu and fry until crisp and golden. once crisp drizzle tofu with kecap manis and toss over heat until caramelised and sticky. remove from the heat and place in the fridge to cool.
- in the same wok heat the remaining oil and fry the eggplant on medium to high heat with the lid on to steam through. Once eggplant is softened and crisp on the outside add the chopped garlic and a dash of soy sauce. turn the heat down on this step to ensure the garlic doesn't burn. Remove this from the heat and place in the fridge to cool.
- in a large salad bowl combine all the cooled ingredients, vegetables, noodles, fresh herbs, fried eggplant, tofu and the cooled peanut sauce reserving some coriander and spring onions for garnish. Snip the vermicelli with a pair of kitchen scissors to get a more manageable length noodle. toss it all together ensuring everything is coated with the satay sauce and serve. Garnish with the reserved coriander and fresh spring onions and enjoy!
