This heavenly tofu salad with coconut dressing will allow you to recreate an idyllic, balmy evening in the heart of Southeast Asia. With aromatic makrut lime leaves lending a zesty flavour, you’ll be transported from your kitchen straight to the tropics.
Always refer to the product label for the most accurate ingredient and allergen information.
makrut lime leaves
long red chilli
Peking marinated tofu(ContainsGluten, SoyMay be presentGluten)
soy sauce(ContainsGluten, Soy)
Finely chop the garlic (or use a garlic press). Very thinly slice the makrut lime leaves. Heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the garlic and makrut lime leaves and cook until fragrant, 1 minute. Add the coconut milk (see ingredients list), peanut butter, soy sauce and brown sugar. Bring to the boil and stir to combine. Reduce the heat to medium and simmer, stirring often, until thickened, 3-4 minutes. Remove from the heat and set aside to cool slightly.
While the dressing simmers, roughly chop the cucumber. Thinly slice the long red chilli (if using). Slice the lemon (see ingredients list) into wedges. Reserve the marinade from the Peking marinated tofu, then cut the tofu into 1cm cubes.
In a large bowl, combine the cucumber and slaw mix.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the tofu and cook, tossing, until browned and warmed through, 4-5 minutes. Pour the tofu marinade into the pan and stir to coat.
While the tofu is cooking, drizzle the coconut dressing over the salad. Season with salt and pepper and add a generous squeeze of lemon juice. Toss to coat.
Divide the coconut-dressed slaw between bowls. Top with the Peking tofu and serve with any remaining lemon wedges. Garnish with the chilli (if using).