Ingredients with Measurements:
- 1 block of firm tofu, drained and pressed
- 1/2 cup of fresh Thai basil leaves, chopped
- 1/4 cup of fresh cilantro leaves, chopped
- 1/4 cup of roasted peanuts, chopped
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of red bell pepper, thinly sliced
- 1/4 cup of cucumber, thinly sliced
- 1/4 cup of carrots, julienned
- 1/4 cup of bean sprouts
- 1/4 cup of fresh lime juice
- 2 tablespoons of soy sauce
- 2 tablespoons of honey
- 1 tablespoon of sesame oil
- 1 tablespoon of fish sauce
- 1 tablespoon of garlic, minced
- 1 teaspoon of red pepper flakes
Special equipment needed:
- None
Step-by-step instructions:
1. Cut the tofu into small cubes and set aside.
2. In a large mixing bowl, combine the Thai basil, cilantro, peanuts, red onion, red bell pepper, cucumber, carrots, and bean sprouts.
3. In a separate small mixing bowl, whisk together the lime juice, soy sauce, honey, sesame oil, fish sauce, garlic, and red pepper flakes.
4. Add the tofu to the large mixing bowl with the vegetables and toss to combine.
5. Pour the dressing over the tofu and vegetables and toss again to coat everything evenly.
6. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 20 minutes
- Cooking time: None
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 12g
- Carbohydrates: 19g
- Protein: 14g
Substitutions for ingredients:
- Thai basil can be substituted with regular basil or mint.
- Cilantro can be substituted with parsley.
- Roasted peanuts can be substituted with cashews or almonds.
- Red onion can be substituted with shallots or green onions.
- Red bell pepper can be substituted with yellow or orange bell pepper.
- Cucumber can be substituted with zucchini or summer squash.
- Carrots can be substituted with daikon radish or turnips.
- Bean sprouts can be substituted with mung bean sprouts or alfalfa sprouts.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
Variations:
- Add cooked rice noodles or vermicelli to make it a more substantial meal.
- Add grilled chicken or shrimp for a non-vegetarian option.
- Add sliced avocado for a creamy texture.
- Add sliced jalapenos or Thai chilies for extra heat.
Tips and tricks:
- Pressing the tofu beforehand will help it absorb more flavor from the dressing.
- Use a mandoline or vegetable peeler to julienne the carrots for a more uniform texture.
- Toast the peanuts in a dry skillet for a few minutes to enhance their flavor.
- Make the dressing ahead of time and store it in the refrigerator for up to a week.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra Thai basil leaves or cilantro sprigs.
Garnishes:
- Extra Thai basil leaves or cilantro sprigs.
Pairings:
- Serve with a side of steamed rice or quinoa.
Suggested side dishes:
- Steamed rice or quinoa.
Troubleshooting advice:
- If the salad is too dry, add more dressing to taste.
- If the salad is too salty, add more lime juice or honey to balance the flavors.
Food safety advice:
- Make sure to properly wash all vegetables before using them in the salad.
Food history:
- Thai basil is a type of basil that is commonly used in Southeast Asian cuisine, particularly in Thai dishes.
Flavor profiles:
- This salad has a fresh and tangy flavor from the lime juice and fish sauce, with a hint of sweetness from the honey. The Thai basil adds a unique and aromatic flavor, while the peanuts provide a crunchy texture.
Serving suggestions:
- Serve this salad as a light and refreshing lunch or dinner option.
Related Categories
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Region: Thai