Adjust the amount of fish sauce, lime juice, or sugar to achieve your desired balance of sweet, salty and tangy in this salad. You could also add more Thai chillies if you prefer a spicier salad
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 2-4 |
| Cuisine | Thai |
| Diet | Other |
| Preparation | Easy |
| Calories | 250 |
| Fat | 10.7g |
| Saturates | 1.2g |
| Protein | 13.6g |
| Carbs | 29.4g |
| Sugars | 8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFJuice the lime. Remove the tough outer layer of the lemongrass and slice the tender white core. Combine with 2 tbsp sunflower oil, 1 tbsp of soya sauce, 2 tsp fish sauce and 1 tsp muscovado sugar to create the dressing. Set aside.
Pat the tofu dry with paper towels and slice into 2cm-thick cubes. Place in a bowl and pour 3 tbsp of soya sauce over to coat completely.
Heat a large frying pan with enough oil.
Toss the tofu cubes in the rice flour then fry in the hot oil, in batches, until evenly golden. Drain on paper towels. Keep warm.
Trim the tough stems of the mushrooms and halve the large mushrooms.
Heat the oil in a large pan over a high heat. Once hot, add in the mushrooms and season with salt and pepper. Sauté for 5-10 minutes, or until golden and cooked through. Set aside to cool slightly.
Roughly chop the fresh coriander, mint and basil. Finely slice the spring onion. Lightly toast the sesame seeds.
When ready to serve, arrange the mushrooms on a platter and top with the herbs, spring onion and toasted sesame seeds. Finish with a drizzle of the dressing.
