Pad thai salad with fried tofu

Based on 3 ratings

“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
40 g
Fat
23 g
Carb
23 g
  • Step 1/4

    • carrots
    • cucumber
    • peeler
    • spiralizer

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

  • Step 2/4

    • 10 g Thai basil
    • 1 piece ginger
    • 2 cloves garlic
    • 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.