- 5 ounces Sprouts (preferably bean sprouts)
- 5 ounces Snow pea
- 1 Cucumber
- 1 red Bell pepper (200 grams)
- 2 red Onions
- 3 tablespoons Cashews
- 4 sprigs Thai basil
- 1 piece Ginger root (about 12 grams)
- 3 Shallots
- 2 red Chile peppers
- 1 tablespoon Palm sugar
- 2 tablespoons Soy sauce
- 2 tablespoons Tamarind paste
- 4 tablespoons Vegetable oil
- 9 ounces sliceable Tofu
Rinse sprouts and drain in a sieve.
Trim snow peas, rinse, cut lengthwise into thin strips and briefly dip in boiling salted water. Place in a colander, rinse in cold water and drain.
Rinse cucumber, pat dry and cut in half lengthwise. Remove seeds with a spoon and cut the cucumber into very thin slices.
Halve bell pepper, remove seeds, rinse and cut into narrow strips.
Peel onions, halve and slice into thin strips. Mix with sprouts, snow peas, cucumber and bell pepper in a bowl.
Toast cashews in a dry frying pan over medium heat until golden brown. Allow to cool slightly. Meanwhile, rinse basil, shake dry and pluck the leaves. Coarsely chop the cashews.
Peel ginger and shallots and finely chop. Rinse chile peppers, cut in half lengthwise, remove seeds and chop finely. Crush ginger, shallots and chile peppers in a mortar.
Add cashews and crush. Add palm sugar and grind everything to a fine paste. Stir in soy sauce, tamarind paste and 3 tablespoons of warm water and mix well. Season the pesto with salt and pepper.
Heat oil in a pan. Pat dry tofu and fry until golden brown, 4-5 minutes. Drain on paper towels and cut into 1 cm (approximately 1/2-inch) thick slices. Toss with vegetables and basil, drizzle with the pesto and serve.