Ingredients Jump to Instructions ↓

  1. 100g/4oz baby sweetcorn, halved

  2. 1 packet (285g/10oz) firm tofu, cut into 1 cm/1/2in cubes

  3. 50g/2oz iceberg lettuce, shredded

  4. 1 carrot, peeled and shredded

  5. 1/2 green pepper, thinly sliced

  6. 6 cherry tomatoes, halved

  7. 1 shallot, thinly sliced

  8. 3 Tbsp coriander leaves

  9. 2 Tbsp roasted peanuts, roughly chopped For the Thai-style dressing:

  10. 1 clove garlic, finely chopped

  11. 1/2 fresh small red chill pepper

  12. 1 Tbsp freshly squeezed lime juice

  13. 2 tsp brown sugar

  14. 1 Tbsp fish sauce

  15. 2 Tbsp sunflower oil Serves

Instructions Jump to Ingredients ↑

  1. Method : Boil the baby corn in a pan of boiling water for 4 to 5 minutes, then drain. Blanch the tofu in another pan of boiling water and drain it. In a bowl, mix the lettuce, carrot, pepper, tomatoes, shallots, coriander, baby sweetcorn, and tofu. Place the garlic, chili, lime juice, sugar, fish sauce and oil in a jar, and shake well to mix. Pour this dressing over the salad and sprinkle with the peanuts just before serving.


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