Monday, February 18, 2013

Asian Garden Salad with Tofu and Tamarind Dressing

Asian Garden Salad with Tofu and Tamarind Dressing
 My own original recipe.
Prep Time: 15 minutes / Cook Time 10 minutes


1 medium cucumber
1 red bell pepper
1 yellow bell pepper
1 cup baby spinach
1/2 box firm tofu
1/4 cup cashew - crushed
Some vermicelli - deep fry
1/2 cup tempura flour
Vegetable oil

For The Dressing:

1/3 cup tamarind juice - size of baby fist dissolve in 3/4 cup boiling water
1 tbsp honey or more (depending on how sweet do you like)
1 clove garlic - grated
1 teaspoon chili paste
2 tbsp olive oil
Pinch of salt


Mix the tempura batter with water as the direction on the package.  Cut the tofu by using a circle cutter with 1/2 inch thick and dip into the batter then fry until golden and crisp.  Set aside.

Cut the red bell pepper and yellow bell pepper as you desire and bring to boil for a few seconds and put into ice water immediately.  Peel the cucumber, cut half and empty the seed with a spoon then cut as you desire. In a salad bowl, place all the ingredients together except for the fried vermicelli.

Mix all the salad dressing in a small bowl and pour into the salad, sprinkle with crushed cashew and the fried vermicelli.


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