Summary

Ingredients

• 2 small pak choi (also pak choi)
• 200 g tofu, smoked
• 4 spring onion (s)
• 2 carrot (s)
• 1 small chilli pepper (s), red
• 3 tablespoon oil, (peanut oil)
• 2 tablespoon lime juice
• 2 tablespoon soy sauce
• 0.25 teaspoon ¼ ginger powder
• 0.25 teaspoon ¼ lemongrass, ground
• 1 pinch (s) sugar, brown
• 40 g peanuts, roasted
• salt
• Coriander green, as a decoration

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Instructions

1. Cut the washed pak choi into slices, carrots into strips and spring onions into rings and arrange on plates. Core the chilli pepper and cut into small pieces. For the vinaigrette 2 tablespoon. Whip the peanut oil, lime juice, soy sauce, ginger and lemongrass powder, sugar and a pinch of salt vigorously. Stir in the chili cubes and drizzle everything over the salad. Dice the tofu and fry in a non-stick pan in the remaining peanut oil until golden brown. Add the peanuts, stir briefly and add both to the salad while still hot and serve decorated with coriander greens.