This hearty and fun salad is perfect for those who are nuts about Cultiveat vegetables.
This recipe makes 1 serving of salad.
3 tbsp pure peanut butter
2 tbsp toasted peanuts, chopped
2 cloves garlic, grated
1 tbsp coconut milk (santan)
1 tsp chilli paste or blended dried chilli, to taste
1 tsp palm sugar (gula melaka)
1 tsp sea salt
¼ cup hot water
100g firm tofu, cubed, and coated with cornstarch and salt
1 handful of croutons
2 heads of Multicolour Spinach
1 head of Wawa Choy
6 Glow Cherry Tomatoes, sliced
1 tbsp fried shallots
Mix the ingredients in a small pan on medium low heat.
Bring the mixture to a simmer and cook it for 5 minutes, or until well blended. The mixture should be thick enough to coat the back of a spoon. If you find the mixture too thick for your liking, add more water.
Add salt or sugar to taste.
Remove the mixture from the pan and set aside.
Sear the coated tofu cubes on a pan until golden brown.
Remove the tofu cubes from the pan and set aside.
Blanch Multicolour Spinach and Wawa Choy in boiling water for 1 to 2 minutes. Transfer to a colander to drain.
Place an egg in boiling water for 6 minutes (You can reuse the boiling water used to blanch the vegetables – go green!). Remove the egg from boiling water and run it under cold water. This should give you a boiled egg with a runny yolk. Alternatively, you can boil the egg according to your preference. Slice the boiled egg in half, and set aside.
Place the blanched vegetables, sliced tomatoes, pan-seared tofu cubes, and croutons on a plate, then top with the boiled egg.
Pour the sauce over the ingredients, then garnish with Coriander and fried shallots.
Toss well and dig in.
This recipe is really versatile. Try it out with any of your favourite ingredients such as tempeh, cabbage, or even boiled potatoes. On busy days, we also like to skip making the sauce by buying kuah kacang from a local satay vendor!
Best served warm, but you do you.