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Peanut And Coriander Salad

Southern.Crockpot's picture
Ingredients
  Oil 2 Tablespoon
  Raw peanuts 1⁄2 Cup (8 tbs)
  Firm tofu 16 Ounce (1 Cake)
  Cilantro 1 Bunch (100 gm)
  Light soy sauce 1 1⁄2 Tablespoon
  Pepper 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Sesame oil 2 Tablespoon
  Green onions 1 Bunch (100 gm), cut into thirds
  Whole fresh chilies/1/2 teaspoon chili flakes 6
Directions

GETTING READY
1) Wash the green onion bunch and pat dry with paper towel. Cut it into three sections.
2) Cut the tofu into 1/8 parts and set aside.
3) Coarsely chop cilantro leaves and keep aside.

MAKING
4) In a fry pan, add 1 tablespoon oil to heat up.
5) Add peanuts and chilies to fry. Remove browned nuts.
6) Add tofu cubes and brown both the sides.
7) Mix onions, soy sauce, pepper, sugar and sesame oil into the pan and stir all together to coat properly.
8) When it is almost done, sprinkle the chopped cilantro on top.

FINALIZING
9) In a serving plate, arrange fresh lettuce leaves and place the salad on top. Sprinkle browned peanuts and garnish with additional chopped cilantro.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Stir Fried
Dish: 
Salad
Restriction: 
Vegetarian
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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