Cooking Instructions
1.
First, prepare the crispy tofu. Pat the
tofu (1 pack)
dry with kitchen paper, squeezing out as much moisture as you can. Cut into cubes and put into a bowl with the
cornflour (45 g)
, stirring to coat evenly.
2.
Heat a generous splash of vegetable oil in a frying pan over a high heat. Add the coated tofu and fry for around 15 minutes, or until golden and crispy.
3.
Meanwhile, to make the dressing, whisk together the
crunchy peanut butter (100 g)
,
soy sauce (3 tbsp)
,
honey (20 g)
and
lime juice (2)
in a small bowl. Add water to loosen the consistency as needed.
4.
Steam the
sugar snap peas (160 g)
for 2 minutes, then rinse under cold running water for a few seconds to refresh. Prepare the
rice (2 packs)
according to the pack instructions.
5.
In a large salad bowl, toss together the tofu with the rice, the
carrot (2)
, the
salad onions (1 bunch)
, the sugar snaps, half the
chillies (1)
, the
peanuts (70 g)
and the
mint (1 handful)
.
6.
Drizzle over the dressing and mix gently until everything is coated. Divide between serving dishes and sprinkle over the
sesame seeds (35 g)
along with the remaining
chillies (1)
, peanuts and mint. Squeeze a
lime wedge (1)
over each dish to serve.