Grilled tofu, Asparagus, Pineapple and Corn Salad with Vietnamese dressing
Cookie's Kitchen
Cookie's Kitchen
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Ingredients

  • 1 carrot sliced
  • 1 cucumber sliced
  • 11/2 cup Pineapple cut into cubes
  • 2-3 bunch Asparagus
  • 1/2 cup corn kernel
  • 100 g Snow Peas
  • 5-6 small
  • 250 g Firm silken Tofu (you can use medium firm or firm tofu as well, I personally prefer Silken tofu) cut into 6cmx
  • 4 cm rectangles
  • 2 cups Rocket leaves
  • 2 cucumber
  • s sliced
  • 1/2 cup Mint leaves
  • 1/4 cup coriander leaves
  • 2 tbsp Peanut
  • 1/4 cup coriander leaves
  • 4 long Red
  • 2 if using small chillis as they are hotter
  • 2 tbsp light Soya Sauce
  • 1 tsp Dark Soya Sauce
  • 2 tbsp grated ginger
  • 2 cloves
  • grated Garlic
  • 2 tbsp Rice Wine Vinegar
  • 11/2 tbsp brown sugar
  • 2 tbsp warm water
  • 2 tbsp Chopped
  • Coriander leaves
  • 2 tbsp Chopped
  • mint leaves
  • 1/4 cup Crushed
  • roasted peanuts

Instructions

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