About the Recipe
Tofu is probably the most versatile non-meat source of protein. It can be eaten in its raw state, simmered, grilled, baked, deep fried - you name it. In 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 veg 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
drain the excess water from the tofu using a couple of sheets of kitchen paper
removed the seeds from the peppers, rinse and thinly slice
cut the tofu in half lengthways, then cut into 1 cm cubes
boil the sugar snaps in a small saucepan for 2 mins, drain and set aside
heat 1 tbsp of the oil in a frying pan. fry the tofu for 1 min over a high heat, then turn over and fry for a further 1 min
mix together the rocket, lettuce, bell peppers & sugar snaps in a bowl
to prepare the sesame dressing:
mix the tahini paste and 2 tbsp of the veg oil, then add the soy sauce & sushi vinegar and mix well or shake in a jar
to assemble your salad:
put 1/2 the salad onto each plate, add 1/2 the tofu and tomatoes and topwith some fried shallot
drizzle with the dressing just before serving