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Asian Recipes
Peanut & Makrut Lime Tofu Salad

Peanut & Makrut Lime Tofu Salad

with Coconut Dressing

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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.

Allergens:PeanutsGlutenSoy
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 clove

garlic

2 leaves

makrut lime leaves

1 packet

coconut milk

1 tub

peanut butter

(ContainsPeanuts)

1 unit

cucumber

1 unit

long red chilli

1 unit

lemon

1 packet

Peking marinated tofu

(ContainsGluten, SoyMay be presentGluten)

1 bag

slaw mix

Not included in your delivery

olive oil

2 tsp

soy sauce

(ContainsGluten)

1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2310 kJ
Fat36.9 g
of which saturates14.9 g
Carbohydrate24.5 g
of which sugars18.7 g
Protein26.4 g
Sodium754 mg
Instructions
Instructionsarrow up iconarrow up icon
MAKE THE COCONUT DRESSING
MAKE THE COCONUT DRESSING
1

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.

chop tofu
chop tofu
2

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.

PREPARE THE SLAW
PREPARE THE SLAW
3

To a large bowl, add the carrot, cucumber and slaw mix.

cook tofu
cook tofu
4

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.

BRING IT ALL TOGETHER
BRING IT ALL TOGETHER
5

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.

serve
serve
6

Divide the slaw between bowls. Top with the Peking tofu and serve with remaining lemon wedges. Garnish with the long red chilli (if using).