Thursday, 18 January 2018
In the last month or so we've managed to get the baby into a predictable nap routine, which means time to actually make and enjoy breakfast and lunch every day. Food styling and getting my big camera out aren't really a possibility/priority, but I'm so happy to have the time to indulge my cravings and not just rely on toast and tea.

This tofu salad is a mash up between my chicken satay burgers and fried egg banh mi, and perfectly hits the spot for something warming yet fresh.

To make a generous helping for one

Peanut sauce
1tbsp peanut butter
Pinch of dried chilli flakes
1tbsp soy sauce
Juice of half a lime

Half a block of tofu
1 carrot
Half a cucumber
Sriracha and sesame seeds to serve

To firm up the tofu, put on a plate and put a heavy plate on top to press out the excess water. Meanwhile, prepare your peanut sauce: mix all of the ingredients in a bowl until you have a smooth paste. You can also add garlic, ginger and coriander and whizz in a food processor, but this quick version is just as tasty when you're short on time.

Shred the cucumber and carrot lengthways with a julienne peeler into strips - you could also use a spiraliser or, if you have neither, a potato peeler for fine ribbons.

Cut the tofu into cubes and toss in the peanut sauce. Heat up a non-stick frying pan and, once hot, add the tofu - the peanut butter releases a bit of oil, so you don't need oil in the pan, but coconut, sesame or olive oil all work if you need that extra non-stick.

Arrange the vegetables in a bowl, top with the tofu, sprinkle with coriander and add chilli sauce and sesame seeds to your liking.

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