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Sticky Tofu And Papaya Salad

Sticky Tofu And Papaya Salad

Sticky Tofu And Papaya Salad

Recipe Ingredients: 

  • 75g (3oz) green beans
  • 250g (8oz) cooked rice noodles
  • 1 papaya, seeded and sliced
  • large handful fresh mint leaves picked
  • large handful fresh coriander leaves picked
  • 2 tbsp salted roasted cashews
  • For the dressing
  • 1 tbsp soy or fish sauce
  • 1 red chilli, seeded and sliced
  • 2 tsp dark brown sugar
  • 1 lime, juiced, plus extra halves, to serve
  • 1 garlic clove, crushed
  • For the sticky tofu
  • 1 x 396g pack tofu, drained
  • 1 tbsp kisan sunflower cooking oil
  • 2 tbsp hoisin sauce
  • 1 tbsp clear honey

Recipe Method: 

  • Bring a pan of water to the boil. Blanch the green beans for 3 minutes, then drain.
  • Refresh under cold water and drain again. Add to a bowl with the noodles, papaya and herbs. Set aside.
  • Sandwich the tofu between 2 heavy chopping boards (or between 2 plates topped with tin cans to weigh it down).
  • Leave for 10 minutes to squeeze out the excess water. Pat dry with kitchen towel, then cut into cubes.
  • To make the dressing, combine all the ingredients in a small bowl and stir until the sugar has dissolved.
  • Set aside. Heat the oil in a nonstick frying pan. Add the tofu and fry for 2-3 minutes on each side until crisp.
  • Meanwhile, in a bowl, mix the hoisin sauce with the honey and add to the pan.
  • Cook for a minute or so, tossing the tofu in the sauce until coated and sticky.
  • Toss the noodle mixture with the dressing and scatter over the nuts. Top with the tofu and serve in bowls with extra lime.

Recipe Tips:

The Paper Bag Trick

If you want your fruits to ripen quickly in a natural manner, place them in a paper bag