Cookie's Kitchen

Grilled tofu, Asparagus, Pineapple and Corn Salad with Vietnamese dressing

Name: Grilled tofu, Asparagus, Pineapple and Corn Salad with Vietnamese dressing
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

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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