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Malaysian fruit salad with tofu

Malaysian fruit salad with tofu and Hellmann’s Vinaigrette pineapple coconut.This recipe is suitable for 10 people.

Ingredients

1Purple radish
1Lime leaf
1Mango
200gBean sprouts
10gSesame seeds
0.5red chili pepper
1Cucumber
60gSpring onion
1Lime
500gtofu
5gThai basil
180gunsalted peanuts
2gChili flakes
0.5Pineapple
5gMint
0.5units.binGhoa cress
3Hellmann's Vinaigrette pineapple coconut

Preparation

  1. Peel the mango and cucumber and cut them into cubes.
  2. Clean the pineapple and cut it into cubes.
  3. Peel the radish, slice it, and then quarter the slices.
  4. Cut the green part of the spring onion into fine julienne and place it in some ice water.
  5. Clean the bean sprouts and finely chop the chili and lime leaf.
  6. Toast the sesame seeds and roughly chop the peanuts.
  7. Pat the tofu dry and cut it into cubes, then fry or deep-fry the tofu cubes in plenty of oil.
  8. Mix the diced mango together with the cucumber, pineapple, radish, bean sprouts, chili, and lime leaf.
  9. Grate the lime zest over it and mix everything gently.

  1. Divide the salad among the bowls.
  2. Finish the salad with the fried tofu, spring onion greens, sesame seeds, peanuts, vinaigrette, herbs, and some chili flakes.