tofu vietnamese salad

ingredients:

1. 1 tbsp rapeseed oil
2. 4 tbsp peanuts
3. 2 shallots
4. 225g Mooli
5. 225g carrots
6. 6 spring onions
7. 10g fresh mint
8. 10g fresh coriander
9. 225g extra firm tofu
10. 3 tbsp sesame oil

For the dressing

1. 2 red chillies
2. 3 cloves of garlic
3. 1 tbsp maple syrup
4. 1 tbsp rice vinegar
5. 2 limes
6. 1 tbsp fish sauce
7. 3 tbsp rapeseed oil

directions:

1. prep the tofu the day before: wrap the tofu in kitchen towel and place a skillet pan on top, leave alone for 2 minutes for the natural weight of the pan alone to press the liquid from the tofu. place in a sealable bag and then pop into the freezer. take out of the freezer the morning you want to cook it, leave to thaw.
2. juice the 2 limes and pour into a jug along with the: rice vinegar, maple syrup, fish sauce, and oil. finely grate the garlic into the jug and whisk well. deseeded and finely chop the red chillies. stir the chillies into the dressing. set aside.
3. heat 1 tbsp of oil in a small pan and fry the peanuts for 1-2 minutes until golden. remove with a slotted spoon and drain on kitchen paper. set aside.
4. add the shallots to the oil and fry for 3-4 minutes until golden and crisp. drain on kitchen paper and set aside.
5. finely grate the mooli and carrot. shred the spring onions, mint and coriander. place mooli, carrot, spring onions, mint and coriander into a salad bowl and toss well.
6. slice the tofu. heat the sesame oil in a medium pan over a medium to high heat. add the tofu to the pan and fry for 10 minutes, careful turn the tofu to cook the reverse for a further 10 minutes. remove from pan and drain on kitchen paper.
7. drizzle the salad with the dressing and toss.
8. to serve make a bed with the salad, scatter over the peanuts and shallots and top with the tofu.
9. enjoy!