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Thursday, March 7, 2013,9:49 PM by

V.Chitralekha

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Bean Curd and Cooked Vegetable Salad

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BEAN CURD AND COOKED VEGETABLE SALAD

Serves :

6

Preparation Time :

15 minutes

Cooking Time :

20 minutes

Preparation Method :

Make the sauce. Heat the oil in a wok or frying pan over low heat.
Put in the chillies and garlic. Fry for 2 minutes.
Put them into a blender and grind finely.
Add the peanut butter, coconut milk and tamari or shoyu sauce.
Blend well. Put the mixture in a saucepan. Add the Laos powder and curry leaves, and bring to a boil. Cook gently until the sauce thickens slightly. It should be of a pouring consistency. If too thick, add a little water. Take the pan from the heat, and stir in the lemon juice.
Cut the bean curd into ½ -inch (1.5 cm) dice.
Boil the potatoes in their skins until just tender. Peel and dice them as soon as they are cool enough to handle.
Top and tail the beans. Break into 1-inch (2.5 cm) lengths. Blanch in boiling water for 3 minutes. Drain, run cold water through them, and drain again.
Finely shred the cabbage. Blanch in boiling water for 1 minute. Drain it, run cold water through it, and drain again.
Cut the carrots into thin, diagonal slices. Blanch in boiling water 3 minutes. Drain, run cold water through them, and drain again.
Cut the cucumber into 1-inch by ½ -inch (2.5 cm by 1.5 cm) pieces, ft 8
Heat a pan of deep oil to 350F/180C. Put in the bean curd, diced and cook until golden. Drain paper towels, and put them in the centre of a very large serving plate.
Arrange the other vegetables in rings around them. French beans, potatoes, cabbage, carrots, cucumber.
Traditionally, the sauce is poured over the vegetables before serving. However, as it has a distinctive, hot flavour, it would be best to serve it separately.

INGREDIENTS

350 grams bean curd
350 grams waxy potatoes
250 grams French beans
250 grams Chinese cabbage
250 grams carrots
½ cucumber
Cooking oil for deep-frying

Sauce:

2 tablespoons groundnut oil
4 red chillies
2 garlic cloves, crushed
100 grams peanut butter
250 ml thick coconut milk
2 tablespoons tamari or shoyu sauce
½ teaspoon Laos powder
2 curry leaves
1 teaspoon lemon juice

16 comments for “Bean Curd and Cooked Vegetable Salad”

Posted Tuesday, February 14, 2023 at 4:23:59 AM

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