Cashew-crusted tofu & apple som tam-style salad
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that feels way more impressive than it actually is. I've taken the vibrant, punchy flavors of a traditional som tam and given it my own twist with crispy cashew crusted tofu and tart green apples. The whole thing comes together in just 35 minutes, which means you can have a restaurant quality meal on the table without any fuss. Green beans are packed with fiber and vitamins, making this not only delicious but genuinely good for you. Best of all, it's incredibly straightforward to make with no complicated techniques, just honest flavors and textures that really sing together.
Ella x
Ingredients
- 200 gramsgreen beans(cut into 2-3cm pieces)
- 2garlic
- 1red chilli(red Thai chilli, finely sliced (deseeded if liked))
- 4 tbspketjap manis(ketjap manis)
- 5 tbsplime(juice (about 3 limes))
- 270 gramscherry vine tomatoes(halved)
- 2granny smith apple(Granny Smith apples, cut into matchsticks)
- 2 tbspsunflower oil(sunflower or vegetable oil)
- 450 gramsthe tofoo co naked tofu(firm tofu, drained, patted dry and torn into bitesized chunks)
- 3 tbspessential roasted & salted cashew nuts(roasted and salted cashews, roughly chopped)
- 250 gramstilda basmati & wild rice(pouches Tilda Wholegrain Basmati & Wild Rice)
Detail level
Instructions
- 1
Bring a large pan of salted water to the boil and blanch the beans for 2 minutes before removing with a slotted spoon; reserve the water and refresh the beans under cold water. Meanwhile, use a pestle and mortar to crush the garlic and chilli to a paste. Add 2 tbsp ketjap manis plus 4 tbsp lime juice to make a dressing. Taste and adjust the seasoning; it should be spicy, sweet, salty and sour. Put the tomatoes, green beans and apples in a large bowl, add the dressing and toss gently to combine.
- 2
Heat a large frying pan over a high heat and add the oil. Once the oil is shimmering, carefully add the tofu and fry for 8-10 minutes until all sides are golden and crisp; season with a little salt. Reduce the heat to low, then add the remaining 2 tbsp ketjap manis and 1 tbsp lime juice, rolling the tofu around to glaze. Finally, add the cashews and swirl the pan to coat the tofu. Meanwhile, heat the rice as per pack instructions.
- 3
Divide the rice between bowls, then top each with the salad and fried cashew tofu, drizzling over any dressing left in the salad bowl.
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