Name: Smoked tofu salad with peanut dressing
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: Peanut dressing; 1/3 cup (45g) roasted peanuts, chopped coarsely; 1 green onion (scallion), sliced thinly; 1 fresh long red chilli, sliced thinly; 1 teaspoon finely grated fresh ginger; 1 clove garlic, crushed; 1 1/2 tablespoon grated palm sugar; 2 tablespoon sesame oil; 2 tablespoon tamari; 1/4 cup (60ml) rice vinegar; 1 1/2 tablespoon lime juice; 4 free-range eggs; 1/4 cup (60ml) water; 1 tablespoon fried asian shallots; 1 teaspoon tamari; 1 tablespoon sesame oil; 350 gram smoked tofu, cut into 1cm pieces (see notes); 1 medium avocado (250g), sliced thinly; 250 gram cherry tomatoes, halved; 1 1/2 cup (120g) bean sprouts; 1/2 cup fresh coriander leaves; 1/2 cup fresh vietnamese mint leaves; 75 gram baby salad leaves; 2 tablespoon black sesame seeds

Smoked tofu salad with peanut dressing

This smoked tofu salad is simple, nourishing, and tasty. Garnished with a delicious peanut dressing, this is the perfect light dinner for any night of the week.

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Serves 4

Prep

25M

Cook

20M

Total

45M

Ingredients

Peanut dressing

1/3 cup (45g) roasted peanuts, chopped coarsely

1 green onion (scallion), sliced thinly

1 fresh long red chilli, sliced thinly

1 teaspoon finely grated fresh ginger

1 clove garlic, crushed

1 1/2 tablespoon grated palm sugar

2 tablespoon sesame oil

2 tablespoon tamari

1/4 cup (60ml) rice vinegar

1 1/2 tablespoon lime juice

4 free-range eggs

1/4 cup (60ml) water

1 tablespoon fried asian shallots

1 teaspoon tamari

1 tablespoon sesame oil

350 gram smoked tofu, cut into 1cm pieces (see notes)

1 medium avocado (250g), sliced thinly

250 gram cherry tomatoes, halved

1 1/2 cup (120g) bean sprouts

1/2 cup fresh coriander leaves

1/2 cup fresh vietnamese mint leaves

75 gram baby salad leaves

2 tablespoon black sesame seeds

Method

1.Make peanut dressing: Whisk ingredients in a medium bowl until combined.

2.Whisk eggs, the water, shallots and tamari in a large bowl; season.

3.Heat oil in a wok over medium heat. Pour half the egg mixture into wok; cook, tilting wok, until almost set. Remove omelette from wok. Repeat with remaining egg mixture. Roll omelettes tightly, then slice thinly; reserve.

4.Place tofu in a large bowl with remaining ingredients and the peanut dressing; toss to combine.

5.Serve tofu salad topped with the reserved omelette.

Smoked tofu can be found at health food stores, you can however use regular hard tofu instead for this recipe. Vietnamese mint can be found in Asian supermarkets. To keep bean sprouts crisp and crunchy, store them in cold water in the fridge for up to 3 days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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