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Love is in my Tummy

Plant-based flavor

March 14, 2016 By Tina Dawson Leave a Comment

Thai Tofu Salad with a Spicy Peanut and coconut curry Dressing

Try this delicious VEGAN + Gluten free Thai Tofu Salad ( Salad Kaeg) with a Spicy Peanut and coconut curry Dressing! 
Try this delicious VEGAN + Gluten free Thai Tofu Salad ( Salad Kaeg) with a Spicy Peanut and coconut curry Dressing!

Sometimes, having salads can feel more like a punishment rather than pleasure – especially if there’s a guy at the table next to you having Lasagna. Swapping dressings every other day, moving between ranch and vinaigrette isn’t exactly exciting. It just makes me feel like a cow that’s moved from one pasture to another. At the end of the day, I’m still munching on grass. So, once in a while, I find that a small indulgence goes a long way in keeping me on a low carb diet.  It is my light at the end of the tunnel – the tunnel being a metaphor for the dark gloominess that salads can inspire in me.

This Thai peanut dressing is one such indulgence. Made with a coconut milk base, this dressing is spicy, tangy, nutty and incredibly creamy. It almost feels like you accidentally knocked over your salad bowl into a Thai curry and had no other choice but to eat it like that. Except, this is a choice I’d make over and over again.

When I first saw this recipe on Hot Thai kitchen  – Pailin ‘Pai’ is my absolute go-to for Thai food recipes – I just knew I had to make it, and even before I made it, I could almost taste it in my mind. That is how gorgeously familiar this dish is. If you are Indian, this is just like a coconut curry – it has coconut milk, red chillies, onions, garlic, tamarind and peanuts.

Try this delicious VEGAN + Gluten free Thai Tofu Salad ( Salad Kaeg) with a Spicy Peanut and coconut curry Dressing!

Fried onions are the perfect garnish to these. I grew up with a lot of Burmese dishes at home, because of my grandmother who was born in Burma, and fried onions are a very important component of Burmese cuisine. The oil used to fry onions is bottled up and used to flavour other dishes. They are sweet, with a vague bitterness that brings an interesting flavour to a dish.  To make them, slice onions thinly and fry them in medium-hot oil. I like them more brown than golden for that bitterness, but if you don’t fancy that, take them out when they are golden brown. Drain on paper towels, and store in an airtight container for up to a week.

Fried Onions

The curry paste ingredients, ground.
 Try this delicious VEGAN + Gluten free Thai Tofu Salad ( Salad Kaeg) with a Spicy Peanut and coconut curry Dressing!

 

Curry dressing – after cooking!

Try this delicious VEGAN + Gluten free Thai Tofu Salad ( Salad Kaeg) with a Spicy Peanut and coconut curry Dressing!

Thai Tofu Salad w/ Curry Dressing

Created by Tina Dawson on April 15, 2016

Thai tofu Salad coconut Curry dressing

  • Prep Time:15m
  • Cook Time:40m
  • Total Time:1h
  • Serves: 4
  • Yield: About 1.5 cups

Ingredients

For the dressing

  • 6 large dried red chilies, seeds removed
  • 1/3 c chopped shallots/onions
  • 7 cloves garlic
  • 1/2 tsp. coriander powder
  • 1 c coconut milk
  • 1/2 c water
  • 1/2 c roasted peanuts, crushed coarsely
  • 4 tbsp. tamarind juice
  • 3 tbsp. palm sugar, finely chopped, packed
  • 3/4 tsp. salt (this is a substitute for fish sauce)

For the Salad (suggestions)

  • Carrots, cucumbers, icerberg lettuce, deep-fried/baked tofu, fried onions, boiled eggs (cooked for 9-10 minutes in salted boiling water)

Instructions

To make the dressing

  1. In a spice grinder/small jar of food proccessor, grind the red chillis into a fine powder
  2. Add the chopped onions, garlic and coriander powder to the red chillis and grind to a paste.
  3. In a pan, boil 1/4 cup of the coconut milk till it reduces to half. Add the remaining coconut milk, the ground paste, water, crushed peanuts, tamarind juice, salt and palm sugar.
  4. Reduce heat to medium and let it simmer for about 30 minutes. Make sure you stir it often to prevent burning at the bottom. Remove from heat when the oil starts to separate and float at the top.
  5. Let cool completely and refrigerate for up to a week in an airtight container.

Assemble

  1. Add the prepared vegetables, boiled egg, tofu and fried onions into a bowl. Pour over the dressing and toss well to combine. Serve immediately.
Source: Hot Thai Kitchen
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Filed Under: All Recipes, Asian style, Cuisines, Gluten-free, Lunch/Dinner, Thai Recipes, Vegan, Vegetarian Tagged With: Coconut milk, Thai, Vegan, Vegetarian

Previous Post: « Pick of the month – March 2016 – Foodie App
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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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