KEY POINTS:
Serves 4
1 block of fresh silken tofu
Vegetable oil
1 bunch coriander
1/2 cup salted and roasted peanuts
1 red banana chilli
1 telegraph cucumber or 2 Lebanese cucumbers
DRESSING
3 Tbs Thai plum sauce
1/2 Tbs boiling water
1 Tbs lemon juice
2 tsp fish sauce
2 tsp sesame oil
1. Slice the tofu. Heat a pan, adding a little vegetable oil and fry the tofu in batches until golden on each side.
2. Roughly chop the coriander leaves and finely chop the stalks. Roughly chop the peanuts. Finely slice the chilli, removing the seeds if you wish for less heat. De-seed the cucumber and slice into matchstick lengths. Put all these ingredients together in a bowl with the tofu and gently combine.
3. Put the dressing ingredients in a jar with a tight fitting lid and shake to combine. Plate the salad and offer the dressing alongside.