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Crisp Tofu & Leek Salad

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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 http://www.mynutricounter.com/mushroom-congee/.

 

Yield

4 servings

Prep

10 min

Cook

10 min

Ready

20 min

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

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

Directions

  1. Cut tofu into 1 inch (2.5 cm) 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.


* not incl. in nutrient facts Arrow up button

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