Kinfolk & Co is a local business with a cult following for those keen on handmade & ethically crafted homewares. Aysha has designed, sourced and collected 100% artisan made goodies from Australia and New Zealand, and collated them all into one super-beautiful-to-look-at online store.
Not only does Aysha have an eye for design (that butter dish and fermenting pot, geez), she is also a wizard in the kitchen.
Here is Aysha's Thai Tofu Salad featuring a Coconut & Lime dressing with our Thai Green Curry Paste (all served in Kinfolk & Co. ceramic dishes).
INGREDIENTS
1/2 packet of glass noodles
1 carrot julienned
1 chilli julienned
1 cucumber thinly sliced
Finely sliced spring onion
I handful of coriander leaves
1 handful of mint leaves
1 handful of sunflower or bean sprouts
1 packet of marinated tofu - sliced
Coconut oil
Dressing:
2/3 cup coconut milk
2 tablespoons of roast macadamia butter or substitute with crunchy peanut butter if preferred
1 heaped tablespoon Church Farm Thai Green Curry paste
2 teaspoons of coconut sugar
2 teaspoons of fish sauce
Juice of one lime
METHOD:
Add all dressing ingredients to a small saucepan and bring to a slow simmer for around 10mins or until thickened.
Boil water and soak glass noodles as per packet instructions.
Heat coconut oil and gentry stir fry tofu until warmed through and crispy.
Arrange rice noodles in bowl and top with carrot, cucumber, sprouts, herbs and chilli.
Serve into individual bowls, top with tofu and pour over warm dressing to taste.
