Thursday, August 18, 2011

eat; thai salad with fried tofu

This Thai Salad will knock your socks off (and those of your guests!) so make sure you aint wearing socks with holes (lol!). If you are wanting to keep it raw, simply add more cashew that have been soaked for at least 4 hours and then dehydrated for 2 hours. You can also replace the fried tofu with a plain firm tofu if you aint up to the deep fried option.

I used to make this A LOT when I was living in Echo Park, as one of my housemates was soooo addicted to it, she would salivate just thinking about it!

Serves 4

What you need;
6 pieces of fried tofu
1 English cucumber
1 red capsicum
8 carrots, grated
4 spring onions
4 cups fresh coriander (cilantro)
8 basil leaves
3/4 cup cashews, raw
4 Tbs lime juice
1/3 cup soy sauce
1 Tbs white wine vinegar or rice vinegar
4 cloves of garlic, minced
1 birdseye chili
2 tsp white sugar
cracked pepper on serving

Start by making the salad dressing by combing all the dressing ingredients in a glass. Stir and set aside. Toast the cashews by dry frying (no oil) in a non stick pan on a medium to high heat. Be careful as they kind of toast 'all of a sudden'. I have been caught out getting distracted and burnt the crap out of them before. Once done, set aside to cool.

Grate carrots on the large hole section of the grater. If you have a food processor with the grating attachment, go for it! Place the carrots in a big bowl.

Cut the red capsicum into quarters going length ways. Remove seeds and then cut into thin strips. Add to the carrots.

If using organic, keep the skin on the cucumber and cut into big sections. Stand the cucumber sections and slice as above into thin slices.

Cut into julienne pieces and add to the salad bowl with other ingredients.

Pick the leaves off the stems of the fresh coriander and place into the salad bowl .


Cut the spring onions into small pieces and add to the salad bowl. Add the salad dressing and gently toss all these ingredients together using tongs. Make sure you are ready to serve as the dressing will break down the salad if put on too early.

Slice the tofu as above but do not add it to the salad bowl. Set aside.

Now for the serving. Add a good amount onto each plate, stacking up high. Add the slices of tofu and then drop some cashews onto each plate.

Vola! An amazing salad that I know you will make again and again!

Buon Appetito!!!!


  1. So yummy....I think I need to visit you while you are in NYC and cook a meal with you!


  2. Would love to cook for you girl! It's been pretty crazy time for me in NY catching up with old friends and a lack of internet doesn't help! But I'm back in April for three months, so definitely going to have lots of time to meet and EAT!