Crispy tofu & cool cukes meet tangy sweet chilli in this Thai-style salad A refreshing burst of flavour, perfect for warm days!
- Heat oil in a wok or deep fryer to 180°C (350°F). Carefully add the tofu cubes, ensuring they don’t stick together. Resist the urge to stir for 4 minutes, until they separate from the bottom. Gently separate any stuck cubes, then continue frying for another 4 minutes or until golden brown. Drain on paper towels to remove excess oil.
- In a large bowl, combine the cucumber, red onion, and spring onions. Toss gently to mix.
- In a separate bowl, whisk together the sweet chilli sauce with a splash of water (optional) to adjust the consistency. Season with salt and pepper to taste.
- Place lettuce on a plate, layer on top the crispy tofu cubes together with the cucumber and onion mix, pour over the sweet chilli dressing.
- Garnish with crushed peanuts and serve immediately.