Silken tofu with pickled ginger, cucumber and mint

Silken tofu with pickled ginger, cucumber and mint

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

This is a fantastic dish for your vegan friends. A 2.5 cm piece of fresh ginger, julienned, also works in place of the pickled ginger in this salad of tofu, herbs and cucumber.

Ingredients

Quantity Ingredient
200g silken tofu, sliced
100ml Sweet soy and ginger dressing
1 lime, juiced
Crisp-fried garlic or red Asian shallots, (use garlic variation), to garnish

Salad

Quantity Ingredient
15g coriander leaves
10g mint leaves
1 long red chilli, seeded and julienned
1/2 lebanese cucumber, finely shaved into ribbons
2 tablespoons Pickled ginger
1 spring onion, finely sliced on the diagonal

Method

  1. Place the tofu on a serving plate.
  2. To make the salad, toss all the salad ingredients together in a mixing bowl, combining well.
  3. Place on top of the tofu, then spoon over the sweet soy and ginger dressing and the lime juice.
  4. Sprinkle over the crisp-fried garlic and serve.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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