You are searching for:
Asian Tofu Salad
Very healthy
Ingredients
| 3 tbsp | rapeseed oil |
| 2 tbsp | rice vinegar |
| 1 tbsp | honey |
| 2 tbsp | soy sauce, sodium reduced |
| 1 tsp | roasted sesame oil |
| 1 tsp | fresh ginger, minced |
| 1/2 tsp | salt |
| 400 g | firm tofu, rinsed, patted dry and cut into 2,5cm cubes |
| 500 g | mixed salad greens |
| 2 medium | carrots |
| 1 large | cucumber, chopped |
Method
Preparation time: ca. 20 min / Cooking / Baking Time: ca. 25 min / Grade of difficulty: medium / Calories per portion: n/a
For the dressing, whisk the oil with vinegar, honey, soy sauce, sesame oil, ginger and salt until well combined.
Place tofu with 2 tablespoons of the dressing in a large non-stick pan. Cook over medium-high heat, turning frequently, until golden all around. Remove from the heat. Add 1 tablespoon of the dressing to the pan and stir gently until the tofu is well coated.
Chop all the vegetables and combine in a big bowl. Add the remaining dressing and toss. Serve immediately, topped with the warm tofu.
Place tofu with 2 tablespoons of the dressing in a large non-stick pan. Cook over medium-high heat, turning frequently, until golden all around. Remove from the heat. Add 1 tablespoon of the dressing to the pan and stir gently until the tofu is well coated.
Chop all the vegetables and combine in a big bowl. Add the remaining dressing and toss. Serve immediately, topped with the warm tofu.
| Tweet |
Comments by other users
This recipe has not been commented yet.
Add your own comment
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.