This heavenly tofu salad with coconut dressing will allow you to recreate an idyllic, balmy evening in the heart of Southeast Asia. We’ve used aromatic kaffir lime leaves to conjure up a perfectly fragrant dish - you’ll be transported from your kitchen to the tropics with their zesty flavour and fresh aroma.
makrut lime leaves
long red chilli
Peking marinated tofu(ContainsGluten, SoyMay be presentGluten)
Finely chop the garlic (or use a garlic press). Remove the centre veins, then very thinly slice the makrut lime leaves.TIP: Makrut lime leaves have a fibrous texture, so you want to cut them very thinly! 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, 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. Set aside to cool slightly.
While the dressing simmers, roughly chop the cucumber. Thinly slice the long red chilli (if using). Slice the lemon into wedges. Drain the marinade from the Peking marinated tofu into a small bowl, then cut into 1cm pieces.
To a large bowl, add the carrot, cucumber and slaw mix.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the Peking tofu and cook, tossing, until browned and warmed through, 4-5 minutes. Pour in the tofu marinade and stir to coat.
When the tofu is finished, drizzle the coconut dressing over the slaw, season with salt and pepper and a good squeeze of lemon juice. Toss to dress.
Divide the slaw between bowls. Top with the Peking tofu and serve with remaining lemon wedges. Garnish with the long red chilli (if using).