I lately got here again from Thailand right into a steaming-hot British summer time, and immediately missed the unbelievable array of excellent hot-weather salads for which Thailand is legendary. I wanted to scratch the itch, and what stayed with me most have been the recent, salty, candy and bitter dressings and the multitude of textures in a single dish. In as we speak’s recipe, I’ve used a lot of comfortable and crunchy summer time greens alongside strong glass noodles and a punchy, candy lime sauce. The tamarind tofu is a bonus – and it really works very effectively, too – however you possibly can simply make this with out it.
Tamarind tofu with noodles, herbs and pickles
Don’t be afraid of mung bean glass noodles; they're probably the most sympathetic of all of the noodles for the house prepare dinner. Alongside the sushi ginger, they are often discovered at Chinese language and south-east Asian supermarkets and on-line. Do not forget that not all vegetarian and vegan fish sauces are equal – Thai Style makes an excellent one – and be at liberty to sub in whichever greens you've got already.
Prep 15 min
Cook dinner 35 min
Serves 4
For the tofu
2 x 280g blocks agency tofu, reduce into 1cm slices, after which into triangles
3 tbsp tamarind paste
2 tbsp brown rice syrup
½ tsp nice sea salt
Rapeseed oil
For the salad
150g courgette, reduce with a julienne peeler
150g cucumber, reduce with a julienne peeler
150g beansprouts
100g iceberg lettuce, shredded
25g pickled sushi ginger
30g combined mint and Thai basilleaves
30g fried onions, store purchased or home made
65g salted peanuts, crushed
100g dried mung bean noodles
For the dressing
1½ tbsp vegan fish sauce
1½ tbsp brown rice syrup
2-3 hen’s eye chillies, finely chopped
1½ tbsp lime juice
¼ tsp salt
Pat dry the tofu with kitchen paper (so it doesn’t spit when fried) and put a contemporary sheet of kitchen paper on a plate close to the hob. Make up a glaze in a small bowl by whisking the tamarind, brown rice syrup and salt with two tablespoons of water, then put to at least one facet.
Warmth a layer of oil in a nonstick frying pan and, when it’s very popular, add half the tofu in a single layer. Fry for six to seven minutes, turning as soon as midway, till golden brown on each side, then switch to the paper-lined plate to empty, and repeat with the remaining tofu.
Flip down the warmth and take away a lot of the oil from the pan – you don’t need greater than a tablespoon left in – then pour within the tamarind glaze and return all of the tofu to the pan. Cook dinner for about three minutes, so the glaze bubbles over the tofu, and switch the items so that they’re all coated and shiny. When there’s little glaze/moisture left within the pan, take off the warmth and go away to chill.
Make up the dressing by combining the vegan fish sauce, brown rice syrup, chillies, lime and salt. Cook dinner the noodles in keeping with packet directions, rinse underneath chilly water, then drain very well.
Solely assemble simply earlier than serving. Put all of the salad elements besides the fried onions, peanuts and noodles in a bowl. Add the cooked noodles and dressing, and toss (the simplest means to do that is together with your palms, pulling the elements up from the underside of the bowl). Toss via the tofu and half every of the peanuts and fried onions, then distribute throughout 4 plates. Prime with the remaining peanuts and fried onions, and serve.
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