Crisp Tofu & Leek Salad
This dish not only looks good, it does you good too. The discovery of Tofu was in China, the story is that a Chinese chef accidently curdled Soya milk when he added Nigari Seaweed – creating Tofu! How lucky for us, a protein that contains all the eight essential amino acids and Iron, Calcium, vitamin B1 to name just a few of it’s nutrients. Healthy eating! This dish perfectly complements the mushroom congee recipe which can be found here.
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Serves
4
Prep
10 mins
Cook
10 mins
Total Time
20 mins
Dietary
DF, GF, VEG, V
Ingredients:
- 1kg/2.2lb firm tofu
- 100g/3.5oz leeks, thinly sliced
- 30ml/1fl oz sesame oil
- 30ml/1fl oz fresh lime juice
- 30ml/1fl oz gluten-free soy sauce
- 30ml/1fl oz honey/maple syrup
- 2 pieces chilli, finely chopped
- 20g/0.75oz garlic, finely chopped
- 20g/0.75oz ginger, finely chopped
- 100ml/3.33fl oz vegetable oil for frying
Method:
1. Cut tofu into 1 inch cubes.
2. Fry tofu for 10-15 minutes or until golden brown on all sides. Drain on paper towels.
3. In a bowl, combine sesame oil, lime juice, soy sauce, honey, chili, garlic, and ginger. Mix well.
4. Toss tofu and leeks in the prepared vinaigrette.
