This heavenly tofu salad with coconut dressing will allow you to recreate an idyllic, balmy evening in the heart of Southeast Asia. We’ve used aromatic kaffir lime leaves to conjure up a perfectly fragrant dish - you’ll be transported from your kitchen to the tropics with their zesty flavour and fresh aroma.
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kaffir lime leaves
long red chilli
Malaysian tofu(ContainsPeanuts, Gluten, SoyMay be present Sesame)
shredded cabbage mix
soy sauce(ContainsGluten, Soy)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Finely chop the garlic (or use a garlic press). Remove the centre veins, then very thinly slice the kaffir lime leaves.TIP: Kaffir lime leaves have a fibrous texture, so you want to cut them very thinly! Heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the garlic and kaffir lime leaves and cook until fragrant, 1 minute. Add the coconut milk, peanut butter, soy sauce and brown sugar. Bring to the boil and stir to combine. Reduce the heat to medium and simmer, stirring often, until thickened, 3-4 minutes. Set aside to cool slightly.
While the dressing is simmering, grate the carrot (unpeeled). Roughly chop the cucumber. Thinly slice the long red chilli (if using). Slice the lime into wedges. Cut the Malaysian tofu into 1cm pieces.
To a large bowl, add the carrot, cucumber and shredded cabbage mix.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the tofu and cook, tossing, until browned and warmed through, 4 minutes.
Drizzle the coconut dressing over the salad, season with salt and pepper and a good squeeze of lime juice. Toss to coat.
Divide the salad between bowls. Top with the tofu and serve with the remaining lime wedges. Garnish with the chilli (if using).