This a refreshing light lunch or side dish that I like to make when I feel ‘something’ different is needed for the weekly meals! It is quick, easy and never fails to please! Try it !
If you are not a fan of tofu, use cooked chicken as a substitute.
I learnt about blanching the chillies in a Thai cookery class – you still get all the flavour but this removes some of the heat.
NB: The NHS currently advises only eating raw beansprouts if they're labelled 'ready to eat'; all other bean sprouts should be cooked thoroughly until steaming hot throughout.
People in vulnerable groups are advised to cook all bean sprouts until steaming hot throughout before eating.
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Serves: 4 people
For the salad
100g green beans
1 small pineapple
200g smoked tofu/ plain tofu - or 2 large cooked chicken breasts – cubed or sliced
1 tablespoon rapeseed oil
Small bunch fresh mint – leaves only
½ bunch fresh coriander – leaves only
100g 'ready to eat' bean sprouts or cook for 3 minutes
50g honey roasted peanuts – roughly chopped
150g cherry tomatoes – halved
For the dressing
1 red chilli – deseeded and finely chopped
1 tablespoon palm sugar – or soft light brown sugar
2 cloves garlic – peeled and finely chopped
½ bunch coriander – roughly chopped
2 limes – zest and juice
1 teaspoon soya sauce
1 tablespoon olive oil
Bring a saucepan of water to the boil and blanch the beans for 1 minute. Drain, refresh under cold water and set aside.
Peel the pineapple and cut through the core into quarters. Cut out and discard the core, then thinly slice.
Heat a griddle pan until very hot. Brush the pineapple with rapeseed oil and cook for 2 minutes each side until charred and just starting to soften. Set aside.
Add beans sprouts to the frying pan and cook for 3 minutes, then set aside.
For the dressing, put the chilli into boiling water and set aside for 5 minutes. Put the sugar, garlic and coriander into a mortar and pound to a paste with a pestle. (use a rolling pin on top of a chopping board if you don’t have a mortar). Stir in the remaining dressing ingredients and take to make sure you have a good balance of hot, sweet, sour and salty – adjust with more chilli, sugar, lime or soya sauce.
Slice the tofu and pile onto a platter with the remaining salad ingredients.
To serve: Drizzle the dressing and toss together when ready to eat.