Ingredients
- Lime 1
- Lemongrass 5cm piece
- SpinneysFOOD Pure Sunflower Oil 2 tbsp, plus extra for frying
- Soya sauce 4 tbsp
- Fish sauce 2 tsp
- SpinneysFOOD Light Muscovado Sugar 1 tsp
- Firm tofu 250g
- Rice flour 50g
- Mixed mushrooms (oyster, king oyster, cremini, and/or wild mushrooms) 280g
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper, freshly ground To taste
- SpinneysFOOD Fresh Coriander A handful
- SpinneysFOOD Fresh Mint A handful
- SpinneysFOOD Fresh Basil A handful
- Spring onion 1
- SpinneysFOOD White Sesame Seeds 1 tsp
Nutrition (Per serving)
- Calories 250
- Fat 10.7g
- Saturates 1.2g
- Protein 13.6g
- Carbs 29.4g
- Sugars 8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Thai mushroom salad
Thai 20 Mins Prep · 15 Mins Cook
- Juice the lime. Remove the tough outer layer of the lemongrass and slice the tender white core. Combine with 2 tbsp sunflower oil, 1 tbsp of soya sauce, 2 tsp fish sauce and 1 tsp muscovado sugar to create the dressing. Set aside.
- Pat the tofu dry with paper towels and slice into 2cm-thick cubes. Place in a bowl and pour 3 tbsp of soya sauce over to coat completely.
- Heat a large frying pan with enough oil.
- Toss the tofu cubes in the rice flour then fry in the hot oil, in batches, until evenly golden. Drain on paper towels. Keep warm.
- Trim the tough stems of the mushrooms and halve the large mushrooms.
- Heat the oil in a large pan over a high heat. Once hot, add in the mushrooms and season with salt and pepper. Sauté for 5-10 minutes, or until golden and cooked through. Set aside to cool slightly.
- Roughly chop the fresh coriander, mint and basil. Finely slice the spring onion. Lightly toast the sesame seeds.
- When ready to serve, arrange the mushrooms on a platter and top with the herbs, spring onion and toasted sesame seeds. Finish with a drizzle of the dressing.