(finely chopped fresh leaves, for garnish)
1 1/4 tsp
1 1/4 tsp
Lemon peel (zest)
Red chili pepper (also chile or chilli))
Green onion, scallion, ramp
Tofu, silken, firm
((smoked variety, if available))
Cut bok choy into thin strips. Score five narrow grooves lengthwise along each carrot. Slice carrots into thin rounds to create flower–shaped disks. Finely dice white parts of spring onions. Cut green parts into thin rings. Distribute bok choy, carrots and spring onions among serving plates.
Cut tofu into small cubes. Halve chilies lengthwise and discard seeds. Dice chilies finely.
To make dressing: Whisk 2 tablespoons of the peanut oil, all the lime juice, soy sauce, ground ginger, lemon peel, sugar and a little salt in a bowl until combined. Stir in chilies. Drizzle dressing salad.
Heat remaining 1 tablespoon oil in a nonstick frying pan over medium heat. Add tofu and fry until golden brown on all sides. Add peanuts and cook briefly, stirring. Add tofu and peanuts at once to salad. Sprinkle with coriander and serve.