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