Ingredients :

½ cup crunchy peanut butter

½ cup coconut milk

½ cup water

2 tbsp kecap manis

Juice 1 juicy lime, approx. 2 tbsp

1 clove garlic, crushed

1 tbsp curry powder

2 Delcado cut into large wedges

5 baby potatoes, quartered

200g bean sprouts

200g green beans, halved

2 carrots, peeled, thinly sliced into rounds

1 bunch spinach, leaves sepetated

2 tbsp olive oil

250g firm tofu, cut into 1cm thick rectangles

2 tbsp kecap manis

To serve, crushed, roasted peanuts, 1 large red chili, finely sliced, handful coriander 

leaves, crispy onion, 

Method :

Bring a large pot of well salted water to the boil to cook all the vegetables. 

Firstly, add the potatoes in boiling water to cook for 10 minutes until tender. Drain and sit at 

room temp.

Set up a large, deep bowl of ice water for blanching the rest of the vegetables. 

Next add the bean sprouts and cook for 30 seconds then remove & place into the ice water for 30 seconds before draining well on a tray with a clean cloth.

Do the same with the green beans, cooking for 1 minute then carrots for 1 minute and finally the spinach for 30 seconds, returning the water to the boil each time and removing each from the ice water to drain before cooking the next one. 

Combine the curry sauce ingredients in a small sauce pan, cooking over a medium heat for 2 

minutes, whisking, then set aside.

Preheat a medium frying-pan over a medium-high heat, add the olive oil and cook the tofu for 3-4 minutes, turning on all sides, until crispy and golden the drizzle in the kecap manis, turning the tofu in it to glaze nicely before transferring to a plate. 

Build the salad over a large platter. 

Make piles of the spinach, bean sprouts, beans, carrots,

potato, tofu & Delcado wedges. 

Scatter over the tomatoes, spoon over half the dressing and 

finish with the chili, coriander, peanuts, and some crispy onion if using. Serve extra sauce on 

the side.


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