Thai Salad
By chanel.sk
This salad is full of Thai flavors, such as, peanut butter and coconut milk. Tofu is used as the "meat".
Ingredients
- 1 pkg extra firm Indian tofu, cubed
- Mixed greens
- MARINADE
- 3 tbsp Braggs Aminos
- 3 tbsp Thai green curry paste
- 2 tbsp peanut butter
- 1/3 cup coconut milk
- DRESSING
- 1/3 cup balsamic vinegar
- 1 tbsp sugar
- 1/3 cup maple syrup
Details
Servings 6
Level of difficulty Average
Preparation time 10mins
Cooking time 15mins
Cost Average budget
Preparation
Step 1
Combine tofu marinade. Toss with tofu. Refrigerate over night to allow tofu to soak up the flavors.
Step 2
Fry tofu in the marinade unit crispy.
Step 3
Mix dressing. Top mixed greens with tofu. Pour dressing over salad.
For a more substantial salad add other vegetables and nuts like carrots, apples, and cashews.
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Chef Tips and Tricks
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
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