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Fried Tofu salad with Tahini and Soy dressing

Prep Time:

20 Minutes

Cook Time:

5 Minutes

Serves:

2 Servings

Level:

Beginner

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


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