Vietnamese-style papaya, tofu, peanut and shallot salad
Ingredients (for 2 servings):
frying oil
180 g tofu, cut into cubes
1 papaya, peel, remove seeds, slice
small bunch of mint and coriander, chop (the original should be Vietnamese coriander, so if you can get it, use it)
half a cucumber, thinly slice lengthwise
2 stalks of celery, thinly sliced.
1/2 cup pickled carrots
3/4 cup fish sauce
2 tablespoons vegetable oil
1/4 cup roasted peanuts
some fried shallots for garnish
- Heat the oil in a frying pan. Fry the tofu, about 15 minutes on each side, until golden. Place on paper towels to get rid of excess oil. Slice into strips.
In a large bowl, mix papaya, mint/cilantro mixture, cucumber, celery, carrots, and tofu. Pour over fish sauce. Sprinkle with fried shallots (leave some for garnishing). Drizzle with oil and stir. Transfer to a serving dish, sprinkle with the remaining shallots and peanuts. Help yourself to a dish!
- Bon appetit!
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