Ingredients
- 2 carrots
- 4 spring onions (scallions)
- 2 small baby bok choy, sliced
- 200 g (7 oz) firm tofu, cut into cubes
- 2 small red chillies, seeded and finely chopped
- ¼ cup (60 ml) peanut oil
- 2 tablespoons fresh lime juice
- 2 tablespoons salt–reduced soy sauce
- ¼ teaspoon grated fresh ginger
- ¼ teaspoon finely grated lemon zest
- ¼ teaspoon soft brown sugar
- 3 tablespoons roasted peanuts
- 1 tablespoon chopped fresh coriander (cilantro) leaves, to serve
Preparation
- Score five narrow grooves lengthwise along each carrot, then slice each carrot into thin rounds to create flower–like shapes.
- Finely dice the white part of the spring onions.
- Slice the green part of the spring onions into thin rings.
- Arrange the carrots, spring onions and bok choy on serving plates.
- Whisk 2 tablespoons of the peanut oil in a bowl with the lime juice, soy sauce, ginger, lemon zest, sugar and a little salt until well combined.
- Stir in the chillies, to taste, then drizzle over the salad.
- Heat the remaining peanut oil in a wok or large non–stick frying pan over medium heat.
- Add the tofu and cook until golden brown on all sides.
- Add the peanuts and cook briefly, stirring frequently until heated through and lightly golden.
- Distribute the tofu and peanuts over the salad, sprinkle over the coriander and serve immediately.