Pan-Fried Tofu and Peanuts on Bok Choy Salad

    25 minutes

    The fresh crunchy texture of the bok choy and carrots and the peanut-ty fried tofu makes this one of my favourite summer ways to eat tofu and greens. You can use choy sum or any chinese green in this dish.

    2 people made this

    Serves: 4 

    • 2 small heads baby bok choy
    • 2 medium carrots
    • 4 spring onions
    • 200g firm tofu
    • 2 small red chilies (or to taste)
    • 3 tablespoons peanut oil
    • 2 tablespoons lime juice
    • 2 tablespoons soy sauce
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon grated lemon peel
    • pinch of soft brown sugar
    • salt
    • 3 tablespoons roasted peanuts
    • 1 tablespoon finely chopped fresh coriander leaves

    Preparation:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Cut bok choy into thin strips. Create flower–shaped disks of carrot by scoring five narrow grooves lengthwise along each carrot and then slicing the carrots horizontally.
    2. Finely dice white parts of spring onions and cut green parts into thin rings. Distribute bok choy, carrots and spring onions among serving plates.
    3. Cut tofu into small cubes. Halve chilies lengthwise and discard seeds. Dice chilies finely.
    4. Whisk 2 tablespoons of the peanut oil, all the lime juice, soy sauce, ground ginger, lemon peel, sugar and a little salt in a bowl until combined. Stir in chilies. Drizzle over salad.
    5. Heat remaining 1 tablespoon oil in a nonstick frying pan over medium heat. Add tofu and fry until golden brown on all sides. Add peanuts and cook briefly, stirring. Add tofu and peanuts to salad. Sprinkle with coriander and serve immediately.

    health guide

    Tofu, or bean curd, is made from soy beans. It is high in protein and is a good source of B vitamins. Tofu is available in firm, soft or silken textures and a variety of flavours.

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    Reviews in English (1)


    very much a summer dish. we added cos lettuce to give a further crunch, the dressing was delicious.  -  22 Feb 2011