Crispy Tofu and Spicy Green Mango Salad

Posted 2015-02-27 by Ian Marshall ⇒ follow

In this delicious salad the sauce provides the salty and sweet taste and the sour comes from the ripe green mango.

Preparation Time: 5 minutes
Cooking Time: 7 minutes
Makes: 1 servings

Ingredients
To Deep Fry:
7in by 3in strip of Nori Seaweed folded and cut into small strips
Oil to deep fry

20g shredded carrot
75g Firm tofu
½ tsp Soy sauce
A handful of breadcrumb

Sauce:
1tbsp Soy sauce
1tbsp Palm sugar
50g Sour green mango shredded (If not available then you can use green apple cut into matchstick sized pieces)

To Serve:
Lettuce
1 Shallot thinly sliced
3-4 Coriander leaves with a little stem
1 Red birds eye chili cut into small pieces
10 Pieces of deep fried cashew nut

Method

Squish the tofu in a bowl and softly mix together with the soy sauce and breadcrumbs.

Deep fry approximately 4 cups of oil over a high heat.

You can test when the oil is ready by dropping a small piece of the tofu mix into the oil and when it immediately rises to the surface you know it is hot enough.

First deep fry the carrot until it is a little brown and crispy, remove from the oil and place on greaseproof paper.

Then the tofu mix goes into the oil, don't stir it, leave until it all rises to the surface and when it is crispy remove to the greaseproof paper.

Finally turn the gas off and add the seaweed only for a few seconds off the heat and remove.

The small and crispy seaweed pieces can burn very easily so this is just a short process.

For the sauce mix the Soy sauce and palm sugar together with a spoon until the sugar dissolves and serve in a shot glass.

To serve place leaves of lettuce opposite each other on the plate and pile the crispy tofu in the middle.

Top with the green mango, carrot and seaweed and finally garnish with the coriander, shallot and chili.

Categories
#thai
#vegetarian
#salad

%recipeyum

226449 - 2023-07-17 10:00:35

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