Yum Som O Jay (Vegan Pomelo Salad with Tofu and Peanuts)
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Ingredients
- 300 g firm tofu, cubed
- 300 g pomelo or pink grapefruit, segmented
- 2 shallots, finely sliced
- 30 g roasted peanuts, roughly chopped
- 20 g coconut flakes, lightly toasted
- 2 tbsp soy sauce
- 1 fresh lime
- 1 tsp palm sugar
Nutrition (per serving)
- Calories
- 240 kcal
- Protein
- 15.3 g
- Carbohydrate
- 11.7 g
- of which sugars
- 9.3 g
- Fat
- 13.5 g
- of which saturates
- 4.5 g
- Fibre
- 3.9 g
- Salt
- 1.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Pat the tofu dry and fry in a little oil for 5 minutes until golden on most sides, then leave to cool slightly.
- 2
Gently break the pomelo or grapefruit segments into smaller pieces and toss with the shallots.
- 3
Mix the soy sauce, lime juice and palm sugar, and pour over the salad.
- 4
Add the tofu and toss gently so the segments do not break up too much.
- 5
Scatter with the roasted peanuts and toasted coconut flakes and serve immediately.
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