About the Recipe
Tofu is probably the most versatile source of non-meat protein. It can be eaten in its raw state, simmered, grilled, baked, deep fried - you name it. For this recipe, the cotton tofu is fried to impart some flavour and texture. Your daily protein gets a further boost from the tahini in the dressing.
Ingredients
400g firm tofu
40g rocket, rinsed
130g green & red gem lettuce, rinsed and cut into bite sized pieces
50g red bell pepper
50g yellow bell pepper
150g sugar snaps
100g baby tomatoes
3 tbsp vegetable oil
2 tbsp tahini paste
1 tbsp soy sauce
2 tbsp sushi vinegar
2 tsp fried shallots for topping (optional)
some kitchen paper
Preparation
remove the strings from the sugar snaps and rinse
wrap the tofu block in a sheet or two of kitchen paper todrain the excess water from the tofu. set aside for 10 minutes
removed the seeds from the peppers, rinse and then thinly slice
remove the tofu from the kitchen paper, cut in half lengthways, then cut into 1 cm / 1/2 inch cubes
to make the sesame dressing:
mix the tahini paste and 2 tbsp of the veg oil, then add the soy sauce & sushi vinegar and mix or blend well
back to the tofu salad:
boil the sugar snaps in a pan for 2 minutes before draining and setting aside
heat 1 tbsp of oil in a frying pan, fry the tofu for 1 minute over a high heat, then turn over and fry for a further 1 minute
mix together the rocket, lettuce, bell peppers & sugar snaps in a bowl
to assemble, put 1/2 the salad on each plate plate, add 1/2 of the tofu and tomatoes topped with some fried shallot
drizzle with the dressing before serving