Easy Carrot Salad with Tofu
A riff on the traditional Som Tam or Thai Papaya Salad
Ingredients
- 200 g a single block of tofu, cut horizontally into two
- 200 g carrots, julienned thinly (about 2 carrots)
- 200 g raw, green papaya, peeled and julienned thinly
- 4 tbsp peanuts (skinless), lightly roasted and roughly crushed
- 2 tbsp coriander stems, finely chopped
- 2 spring onions, chopped
- 1 tsp dark soy sauce
- 1 tbsp olive oil to fry the tofu
For the dressing
- 1 large clove of garlic, grated or finely minced
- 2 fresh Thai bird's eye chillies or any small, hot green chillies, finely chopped
- 2 tbsp lime juice
- 1 tbsp light soy
- 1 tbsp fish sauce (optional) add more light soy instead
- 1 tbsp palm sugar or white white sugar
Instructions
- Marinate the tofu in a teaspoon of dark soy for 15-20 minutes.
- Soak the carrots and papaya in a bowl of ice water and keep in the fridge.
- Meanwhile, to make the dressing, combine all the ingredients and mix well. The sweet, sour and salt must be balanced. Tweak to your taste.
- Heat a tablespoon of olive oil in a pan on medium flame and sear the tofu squares for a minute on each side. Set aside to cool.
- Drain the carrots and papaya and dry on kitchen towels. Place in a bowl with the chopped coriander and spring onions and toss with half the dressing. Mix in most of the peanuts.
- To serve, put a piece of tofu in the centre of the plate, place a little salad on top. Arrange some more salad around the tofu. Repeat for the other plate. Drizzle both plates with the remaining dressing and sprinkle the reserved peanuts over both as well.