Equipment
Ingredients
Tofu
- 400 g extra-firm tofu, drained, patted dry, and cut into 1.3cm (1/2-inch) slices
- 2 g salt, fine
- 1 g black pepper, ground
- 15 ml olive oil, for searing
Peanut Sauce
- 55 g peanut butter, smooth and stirred
- 6 g chile crisp
- 60 ml water, boiling
- 15 ml olive oil, for finishing
Salad Components
- 340 g sugar snap peas, trimmed and halved diagonally
- 2 scallions, thinly sliced
- 60 g thai basil, large leaves torn
Nutrition (per serving)
Method
Season both sides of the tofu slices with salt and pepper.
Heat a large skillet over medium-high heat (approx 200°C/400°F) for 2 minutes.
Add olive oil to the skillet and sear the tofu for 3 minutes per side until golden brown. Remove from heat and let cool.
In a medium bowl, whisk the peanut butter, chile crisp, and boiling water (100°C/212°F) until the mixture is smooth and pourable.
Cut the cooled tofu slices lengthwise into thin strips.
In a large bowl, combine the snap peas, tofu strips, scallions, and basil leaves.
Drizzle half of the peanut sauce over the salad and toss gently. Season with additional salt and pepper.
Serve immediately, topped with the remaining peanut sauce and a drizzle of olive oil.
Chef's Notes
- For extra-crispy tofu, ensure it's thoroughly pressed to remove as much water as possible. A cornstarch coating before searing can also enhance crispiness.
- Adjust the amount of chile crisp in the peanut sauce to your desired level of heat. Taste and add more if you prefer a spicier dressing.
- Don't overcook the snap peas; they should remain crisp-tender for the best texture contrast with the tofu.
- If making ahead, store the peanut sauce separately and dress the salad just before serving to prevent the snap peas from becoming soggy.
Storage
Refrigerator: 3 days — Store sauce separately for best texture.
Reheating: Serve cold or at room temperature.
