Serves 1
Directions
- 1Cut the lettuce, carrots, and scallions into julienne strips.
- 2Slice the smoked tofu thinly.
- 3Coarsely chop the salted peanuts.
- 4Cut some fresh mint leaves into strips.
- 5Brown the tofu in a pan with 1 tablespoon of sesame oil (or EVO) and a little soy sauce until golden. Add Cajun seasoning if desired.
- 6In a bowl, emulsify the peanut butter with lime juice, sugar, and soy sauce.
- 7Once the sauce is a thick cream, dilute it with about 100-120 ml of water until it's fluid enough.
- 8Adjust the sauce for salt.
- 9Rehydrate the rice vermicelli in boiling water for one and a half minutes.
- 10Drain the vermicelli and cool it in iced water.
- 11Drain the vermicelli well and transfer it to a salad bowl.
- 12Add all the vegetables, including well-rinsed fresh soy sprouts, to the salad bowl.
- 13Season with the prepared sauce.
- 14Finish with fresh mint and chopped peanuts.
Ingredients
- 350 g iceberg lettuce
- 140 g tofu
- 100 g soy sprouts
- 2 scallions
- 1 large carrot
- 60 g broken salted peanuts
- 50 g rice vermicelli
- 1 handful fresh mint
- 4 tbsp peanut butter
- 2 tsp whole cane sugar
- 1 tsp grated fresh ginger
- 1 lime juice
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- cajun (optional)
- 100 ml water
- 120 ml water
- salt
Equipment
bowlpansalad bowl
Tips
- Dilute the peanut butter sauce with water until it's fluid enough.
- Cool rice vermicelli in iced water after cooking to stop the cooking process.
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