Hot & Thai sour pad salad

Hot & Thai sour pad salad


  1. 30 g grated coconut
  2. 25 g chopped pecans
  3. 1 block (approx. 200 g) firm tofu
  4. For the marinade:
  5. 60ml water
  6. 3 tbsp apple cider vinegar
  7. 2 tbsp tamari, good soy sauce or liquid amino acids
  8. Zest and juice of 1 lime (unwaxed), some juice reserved for raw salad
  9. 1 red bell pepper
  10. ½ teaspoon cayenne pepper
  11. 4 pitted dates
  12. Black pepper
  13. For the raw vegetable salad:
  14. 1 red pepper
  15. 1 medium-sized carrot
  16. 15 g fresh coriander< /li>
  17. 4 spring onions
  18. 150 g bean sprouts
  19. One lime juice
  20. 10 g black sesame
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  22. For the cooked one Salad:
  23. 1 tsp solid coconut oil (sesame oil works too)
  24. 6 cloves of garlic, chopped
  25. 1 onion on red
  26. 200 g tender broccoli


  1. Heat a large skillet on the stovetop over medium-high heat. Roast the pecans until they start to brown, add the coconut flakes and continue roasting until they start to brown as well. Remove immediately and set aside in a bowl.
  2. Add the coconut oil to the pan and finely chop the garlic, then add the onion. Cook for a few minutes until they start to soften and brown.
  3. Add the tofu along with the marinade and mix well. After a few minutes, I like to pour some of the marinade into the bowl of raw ingredients so they’re coated in all the delicious flavors.
  4. Add the broccoli to the pan and cook until just tender has collapsed most of the marinade has been absorbed.
  5. Remove from heat, arrange in large bowl with salad and serve sprinkled with toasted pecans and coconut.
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If you can’t find tender stem broccoli, regular broccoli, green beans, or pak choi will work just fine.

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