*Heartyzealot was my dead blog (since deleted) from more than 6 years ago. 

I love tofu, and I love Thai. This is the same recipe as the Thai Lemongrass Chicken Glass Noodles Salad, just with a small change of ingredients. 

  • 1 block of Tofu, cubed
  • 1-2 Chilli Padi (your preference), cut
  • 3 Shallots, chopped
  • 1 tbsp Garlic, minced  
  • 1/2 cup Water 
  • 1 tbsp Cane Sugar
  • 3/4 tbsp Fish Sauce
  • 1 tbsp Lime Juice
  • Carrots, blanched and julienned 
  • Cherry Tomatoes, halved
  • 1 cup Pea Sprouts
  • 1 cup Spinach/Lettuce
  • a few pieces of Sugar Peas or Snap Peas
  • Cooked Prawns, deveined and halved
  • Garnish (Crushed unsalted Peanuts, Cut Chilli, Sesame Seeds, Coriander, Mandarin Orange optional

* You can increase the sauce with more water, fish sauce and sugar to taste. 

* I like the taste of the sweet juice Mandarin Oranges doused in the sauce and with the tofu. It enhances the taste. However, it is pretty rare in Singapore, thus optional. 


  1. Fry Tofu in 1 peanut oil till golden -or- Airfry Tofu 8-10 mins (320F or 160D). Drain oil with paper towel. Set aside. 
  2. Put 1 tbsp of oil in dry pan over medium fire, sauté garlic, shallots on medium fire. You will smell the deliciousness already, especially so with peanut oil.
  3. Lower the fire (or sugar will burn). Add water, fish sauce and sugar. Off the fire and let the sauce cool in a bowl. 
  4. Add cut chilli and lime juice. Mix. 
  5. Layer vegetables, prawns, tofu and orange slices on plate.
  6. Pour sauce over and garnish.