SHREDDED TOFU SALAD WITH LEMONGRASS-COCONUT DRESSING - Cuisine Magazine - From New Zealand to the Wo

Ingredients

• peanut, olive or coconut oil, to shallow-fry
• 1 x 300g packet tofu, sliced thinly
• ½ Chinese cabbage, finely shredded
• 1 cup mung bean sprouts
• ½ cup coriander leaves, roughly chopped
• 1⁄3 cup shredded coconut, soaked in warm water for 20 minutes then drained well
• ⅓ cup unsalted toasted peanuts, roughly chopped
• 2 makrut (kaffir) lime leaves, ribs removed and leaves finely shredded
• 2 tablespoons fried shallots
• FOR THE LEMONGRASS-COCONUT DRESSING
• 2 lemongrass stalks, tender white ends only, finely chopped
• ½-1 long red chilli, deseeded and finely chopped
• 1 clove garlic, finely chopped
• ½ cup coconut milk
• ⅓ cup freshly squeezed lime juice
• 1 tablespoon coconut sugar
• 1 ¼ teaspoons fine sea salt