2 stalks lemongrass, inner pink parts finely chopped
2 garlic cloves, crushed
1 tbsp fish sauce
½ tsp palm sugar
½ tsp white pepper, ground
4 slices firm tofu about 2 cm thick, cut on the diagonal
1 garlic clove
1 long red chilli
1 tsp palm sugar
1 tbsp rice wine vinegar
3 tbsp filtered water
3 tbsp fish sauce
½ -1 tbsp sunflower oil
¼ cup organic peanuts, roughly crushed
2 cup iceberg or cos lettuce, finely sliced
1 cucumber, julienned
1 cup bean sprouts
1 carrot, julienned
½ cup each of Thai basil and Vietnamese mint
4 small bundles of rice noodle vermicelli soaked in hot water til soft then drained
For the marinade, mix the first 6 the first 6 ingredients together in a bowl. Pour over the tofu and set aside.
For the dressing – in a mortar and pestle pound the garlic and chilli together (or simply chop) then add the rest of the ingredients. Set aside.
For the salad, toss all the ingredients together in a bowl then divide evenly between 4 individual dishes. then pour over the dressing.
On a hot barbie, cook your tofu in the oil until golden on both sides. Pour the dressing over the salad just before serving then top with the tofu. Garnish with the peanuts.