Tofu Cucumber Salad

Ingredients

• 150 g sprouts (preferably bean sprouts)
• 150 g sugar snap peas
• Salt
• 1 cucumber
• 200 g red bell pepper (1 red bell pepper)
• 2 red onions
• 3 tbsp cashews
• 4 stems Thai basil
• 12 g ginger (1 piece)
• 3 shallots
• 2 red chili peppers
• 1 tbsp palm sugar
• 2 tbsp Soy sauce
• 2 tbsp tamarind paste
• Pepper
• 4 tbsp oil
• 250 g firm tofu

Instructions

1. 1.

   Wash sprouts and drain in a sieve.

2. 2.

   Clean snap peas, wash, cut lengthwise into fine strips, briefly blanch in boiling salted water, then rinse with cold water and drain.

3. 3.

   Wash cucumber, dry rub, halve lengthwise. Remove seeds with a spoon and slice very thinly.

4. 4.

   Halve bell pepper, deseed, wash, and cut into narrow strips.

5. 5.

   Peel onions, halve, and slice into thin slivers. Mix with sprouts, snap peas, cucumber, and pepper in a bowl.

6. 6.

   Toast cashews in a dry pan over medium heat until golden brown. Let cool slightly. Meanwhile wash basil, shake dry, pluck leaves, and roughly chop cashews.

7. 7.

   Peel ginger and shallots and finely mince. Wash chilies, halve lengthwise, deseed, and mince. Crush ginger, shallots, and chili in a mortar.

8. 8.

   Add cashews and crush further. Add palm sugar and blend into a fine paste. Stir in soy sauce, tamarind paste, and 3 tbsp warm water; mix well. Season pesto with salt and pepper.

9. 9.

   Heat oil in a pan. Pat tofu dry and fry for 4-5 minutes until golden brown. Drain on paper towels and slice about 1 cm thick. Top vegetables and basil with tofu, drizzle with pesto, and serve.