This simple, healthy salad is commonly served in Southeast Asia. The tofu and egg (optional) gives an extra protein-punch that's great for lunch or dinner. Omit the egg and add roasted peanuts for extra crunch. Or just add the peanuts!
Ingredients:
1 tbsp Vegetable oil
1 block Firm tofu chopped into small cube or left over chicken
¼ cup Cooked potatoes or left over roasted potatoes cut into chunks
1 Hard boiled egg, cut into quarters (optional)
½ cup Blanched fresh green beans, halved length ways
½ cup Blanched cabbage
¼ cup Sliced cucumber
1 tbsp Peanuts, chopped
2 tbsp Madame Chu’s Satay Peanut Nyonya (Buy Now!)
¾ cup Coconut milk, soy milk, almond milk, water, or any broth of choice
1 tbsp Vegetable oil
Directions:
1. Heat oil in frying pan and fry the tofu for a few minutes until all sides are lightly brown
2. Whisk liquid of choice with Satay Peanut Nyonya
3. In a large bowl toss the cabbage, potatoes, cucumber, green beans, hard boiled egg, and tofu
4. Drizzle the satay peanut nyonya sauce over the salad and top with chopped peanuts
Yield 2-3 servings
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