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Adapted from a recipe in Natural Health Magazine
Serves 4
8 ounces baked tofu
Dressing:
2 red chilies, de-seeded if large
2 cloves garlic
4 tablespoons light soy sauce (or wheat-free tamari)
4 tablespoons lime juice
4 tablespoons Splenda (or other sweetener)
Salad:
11 ounces rutabaga, grated
2/3 cup green beans, sliced lengthwise
1 red bell pepper, cored and thinly sliced
4 green onions, sliced
2 handfuls of fresh mint leaves
1/2 cup toasted peanuts, ground
1. Prepare the baked tofu, according to instructions.
2. While the tofu is baking, make the dressing by pounding all the ingredients in a heavy mortar or by processing them in a blender. Combine the rutabaga, beans, bell pepper, green onions, mint, and half the peanuts. Toss with half the dressing.
3. Spoon the salad onto plates and top with tofu. Toss with the remaining dressing and sprinkle with the remaining peanuts.
October 28th, 2011 at 7:19 am
This turned out tasty, but because it calls for so much soy sauce it has a Chinese, not Thai flavor.
If you are looking for a Thai flavor, replace the soy sauce with fish sauce, increase the lemon, and add rice wine vinegar. That gives the sweet-sour-salty-unami flavor balance of Thai food far more than the original recipe.