Thai Green Papaya-Style Crunch Salad with Crispy Tofu & Basil Lime Dressing
A bright, tangy Thai-style crunchy salad with crispy tofu, lime-basil dressing and toasted peanuts for satisfying midday bite.
- 300 g tofu
- 20 g cornflour
- 1 tbsp sunflower oil
- 150 g carrot
- 150 g cucumber
- 120 g red cabbage
- 2 pc spring onion
- 15 g fresh coriander
- 15 g fresh Thai basil
- 25 g peanuts
- 2 pc lime
- 1 tbsp soy sauce
- fish sauce
- 1 tbsp rice vinegar
- 5 g caster sugar
- 1 clove garlic
- 10 g fresh ginger
- 1 tsp chilli flakes
- 2 g salt
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Press and cube the tofu (about 1.5–2 cm). Toss with soy sauce (keep 1 tsp back for later), then coat evenly with cornflour and a pinch of salt.
- Step 2
Heat sunflower oil in a non-stick frying pan over medium-high. Fry tofu cubes 8–10 minutes, turning until deeply golden and crisp. Remove to a plate.
- Step 3
Thinly shred carrot and red cabbage; slice cucumber into matchsticks. Finely slice spring onion. Roughly chop coriander and Thai basil.
- Step 4
Toast peanuts in the same dry pan for 2–3 minutes until fragrant, then crush lightly.
- Step 5
Make the dressing: in a bowl, mix lime juice, rice vinegar, caster sugar, grated ginger, minced garlic, chilli flakes, and 1 tsp soy sauce. Taste and adjust—aim for sharp, sweet, and salty.
- Step 6
Assemble: toss cabbage, carrot, cucumber, spring onion and most of the herbs with the dressing. Fold through crispy tofu and top with peanuts and remaining herbs (reserve a few basil leaves for aroma).
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