Spicy Tofu Salad Preparation Time: 20 minutes (plus refrigerating time) 750g tofu, drained 1 small red onion (100g) 1 medium carrot (120g) 1 medium green bell pepper (200g) 2 tablespoons peanuts, chopped DRESSING 2 small fresh red chilies, finely chopped 1/4 cup lime juice 2 tablespoons brown sugar 1 tablespoon fish sauce 1 stem fresh lemon grass, thinly sliced

Cut tofu into 1cm cubes. Cut onion in half, cut into thin slices. Cut carrot and bell pepper into thin strips.

Combine tofu, onion, carrot, bell pepper and dressing in bowl; mix well. Cover, refrigerate 3 hours. Serve salad sprinkled with peanuts.

DRESSING: Combine chili, juice, sugar, sauce and lemon grass in jar; shake well.

Serves 6.

Store
Salad can be made 3 hours ahead. Store, covered, in refrigerator.

Per serving: 8.2g fat, 193 calories.

Easy Thai Cooking, The Australian Women's Weekly Cookbooks