Jamie Magazine
By Jamie Oliver
About the recipe
Hailing from Malaysia, Singapore and Indonesia, this salad brings together fruit, veg and crispy tofu.
Recipe From
Jamie Magazine
By Jamie Oliver
1 large ripe mango
1 bunch of radishes
½ a cucumber
½ a ripe pineapple
125g beansprouts
125g baby spinach
350g firm tofu
1 fresh red chilli
100g unsalted peanuts
groundnut oil
DRESSING
2 limes
4 tablespoons extra virgin olive oil
1 tablespoon runny honey
1 teaspoon sambal oelek
1 teaspoon tamarind
1 teaspoon light brown sugar
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