2 tsp oil
200g firm tofu, cut into 2cm pieces
1 small soft-leaf lettuce
2 Granny Smith apples, cut into matchsticks
8 cherry tomatoes, cut in half
1 cucumber, sliced
½ cup mixed Asian herbs (Thai basil, mint, coriander)
½ cup roasted peanuts, lightly crushed
1 large red chilli, sliced
1 packed cup coriander
2 garlic cloves, roughly chopped
1 green chilli, chopped
Juice and zest of 1 lime
½ tsp flaky salt
¼ tsp ground cumin
Pinch ground cardamom
Pinch chilli flakes
¼ cup olive oil
½ cup roasted blanched peanuts
2-3 tbsp water
To prepare the dressing, place the coriander, garlic, chilli, lime zest and juice, salt, cumin, cardamom and chilli flakes into the bowl of a food processor. Process until the mixture is finely chopped.
While the motor is running, slowly drizzle in the olive oil. Scrape down the sides of the bowl and process until the mixture is smooth. Add peanuts and pulse until the mixture is mostly smooth but the peanuts are still slightly chunky.
Add 2-3 tbsp water as necessary to reach the desired consistency. Set aside.
To prepare the salad, heat the oil in a frying pan over medium heat. Add the tofu pieces and cook for 5 minutes, until crisp and golden brown all over. Drain on kitchen towels.
Place the salad leaves onto a shallow platter. Top with the tofu, apple matchsticks, cherry tomatoes and cucumber. Dollop the dressing over the salad.
Top with the Asian herbs, peanuts and red chilli. Toss before serving.