Cilantro (coriander)
(finely chopped fresh leaves, for garnish)
1 1/4 tsp
Ginger, ground
1 1/4 tsp
Lemon peel (zest)
(grated)
2 tbsp
Lime juice (fresh)
2 tbsp
Peanut oil
3 tbsp
Peanuts
(roasted)
2 pepper(s)
Red chili pepper (also chile or chilli)
(to taste)
1/2 tsp
Salt
(to taste)
2 tbsp
Soy sauce
3 stalk(s)
Green onion, scallion, ramp
200 gm
Tofu, silken, firm
((smoked variety, if available))
Instructions
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.
