Recipes
Date posted: 22/01/2020
Ingredients
| Satay paste | 280g |
| Cook Asia coconut milk | 155ml |
| Casa De Mare lime juice squeezy | 20ml |
| Fresh copped coriander | 15g |
| Extra virgin cold pressed rapeseed oil | 30ml |
| Everyday Favourites crushed chillies | 1g |
| Tofoo Co. smoked tofu | 400g |
| Blanched green beans | 400g |
| Fresh copped coriander | 500g |
| Finely sliced red cabbage | 250g |
| Julienne carrots | 250g |
| Finely sliced red onion | 150g |
| Finely sliced white cabbage | 250g |
| Fresh mint | 1 bunch |
| Fresh coriander | 1 bunch |
| Spring onions sliced | 1 bunch |
| Everyday Favourites sesame seeds | 20g |
| Everyday Favourites salted peanuts | 200g |
| Grilled lime 1/4 | 10 |
Method
- To make the dressing, heat the Satay paste in a saucepan, add the coconut milk and simmer for 3-4 minutes. Remove from the heat, cool then add the lime juice, coriander, oil and chilli flakes and stir together.
- Slice and grill the tofu and leave to one side.
- To make the salad, combine the edamame beans, red cabbage, carrots, red onion, white cabbage, mint and coriander and drizzle 80g of the dressing over the salad. The remainder goes into a dressing pot or straight over the tofu.
- Place the salad into a bowl or pot and then top with tofu, sesame seeds, crushed peanuts and the grilled lime 1/4.
- Finish with spring onion slices.