Pad thai salad with fried tofu

Pad thai salad with fried tofu

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“Sometimes, you just need an easy, healthy meal. Veggie noodles are a wonderful base for my spicy pad thai salad. Want to see your own recipe published on Kitchen Stories? Send it to community@kitchenstories.io”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
1 piece tofu
carrots
cucumber
scallion
½ lemon (juice)
10 g Thai basil
1 piece ginger
2 cloves garlic
Thai chili
5 tbsp soy souce
1 tbsp sesame oil
1 tbsp agave
roasted peanuts
vegetable oil for frying
Metric
Imperial

Utensils

  • peeler
  • spiralizer
  • bowl
  • citrus press
  • cutting board
  • knife
  • small pot
  • cooking spoon

Nutrition per serving

Cal
464
Protein
40g
Fat
23g
Carb
23g

Step 1/4

  • 3 carrots
  • 1 cucumber
  • peeler
  • spiralizer

Peel the carrots and turn the cucumber and carrots into spaghetti with a spiral cutter.

Step 2/4

  • 10 Thai basil
  • 1 piece ginger
  • 2 cloves garlic
  • 1 Thai chili
  • 5 tbsp soy souce
  • 1 tbsp sesame oil
  • 1 tbsp agave
  • ½ lemon (juice)
  • bowl
  • citrus press
  • cutting board
  • knife

Finely chop Thai basil, ginger, garlic and chili. Mix a marinade with soy sauce, sesame oil, and agave syrup. Add lemon juice.

Step 3/4

  • 1 piece tofu
  • vegetable oil for frying
  • small pot
  • cooking spoon

Deep fry the tofu in a pot with plenty of vegetable oil. To test if the fat is hot enough, just hold a wooden spoon in it. If there are bubbles, the fat is hot enough to fry.

Step 4/4

  • roasted peanuts
  • cutting board
  • knife

Mix the vegetables with the marinade, slice the tofu, and serve. Garnish with roasted peanuts.