Im back from a wonderful to trip to Europe, including Bordeaux, Prague, Paris and Berlin. We ate and drank the most wonderful food and wine on this trip, theres so much to tell you so I promise I will write a post on all the to do and definitely not to miss recommendations..
About this salad. firstly it was refreshing to eat something robust, spicy after all the mild food in we ate in Europe, not complaining, but an Indian girl needs her spice fix after a few days.
Now that you’ve read this far lets talk about tofu – tofu is always a great choice of protein if you are a vegan or vegetarian, its flavorless and adapts to any flavor you give it. I particularly love House foods brand for its texture, consistency and its clean mellow taste. ( it is sponsored but the opinion is 100% all mine) Extra firm tofu holds shape and pan frying them gives them extra flavor like croutons, the classic red curry dressing adds a zesty spicy component to the salad and sweet mango balances the heat for that perfect umami we love Thai food for. This salad checks all the boxes when it comes to a perfect Thai dish, so if you’re looking for a veggie loaded light Thai meal give this try.
- INGREDIENTS
- MAKES ABOUT 2-3 SERVINGS
- 1 block House brand firm or extra firm tofu, seasoned with salt & pepper and pan fried
- 2 medium carrots, shaved thinly into long strips
- ¼ head red cabbage, thinly sliced
- ½ red bell pepper, thinly sliced
- 1 mango diced,
- 2 green onions, sliced on an angle
- 2-3 radishes thinly shaved
- 11/2 cups sprouted mung beans
- 4- 6 oz rice noodles
- ¼ cup roasted nuts of your choice
- lime, thai basil and cilantro to serve, optional but recommended)
- Red Curry Dressing
- 2-3 tablespoons coconut cream or milk
- 1-2 tbsp red curry paste, depending on strong you like it
- 2-3 tablespoons almond or peanut butter
- ¼ cup cilantro, packed
- 8-10 fresh mint leaves
- ¼ tsp salt or 1 tablespoon soy or fish sauce
- 1/4 cup fresh lime juice
- 1/4 cup water to this out as needed
- Instructions:
- Cook the rice noodles per package instruction, leave to drain well to avoid mushy noodles.
- Pan fry diced tofu in a little oil till golden.
- Mix or blend in a small food processor all ingredients for the red curry dressing add extra water if it’s too thick.
- In a large bowl add the carrots, red cabbage, red bell pepper, beansprout and green onions, toss to combine alternately arrange them separately on a platter.
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