Raw Asian tofu salad

Jamie Oliver does something similar with beef.  The image I’ve used here is from when I made a lazy version of this.  The dressing is the DON.  This is fresh, crunchy, spicy, tangy, sweet and a great lunch of dinner.  If you don’t have all the veg, don’t worry about it, use something else, or leave it out.  It’s about the raw crunch. With a little finesse, it could also be a starter.

Ingredients for 2 people, ish.

  • 50g cashew nuts
  • 1 tbsp sunflower seeds
  • 2 tbsp sesame seeds
  • 1 bag of salad leaves, I’d use pea shoots or watercress
  • 1 large carrot, shredded, or cut into thin strips – julienned to be precise
  • 8-10 radishes cut into beautiful thin circles
  • ½ a cucumber – halved lengthways, deseeded, cut into thin half-moons
  • Half a red pepper, thinly sliced
  • 10-12 green beans, topped and tailed
  • 1 big bunch of fresh coriander – chopped
  • 3 spring onions – finely slice
  • 1 punnet of cress OPTIONAL
  • 1 pack of alfalfa sprouts OPTIONAL
  • 1 PACK VIANA HAZELNUT TOFU or TAIFUN SMOKED ALMOND and SESAME TOFU

for dressing

  • 100g (ish) pickled ginger (that beautiful pink japansese sushi ginger)
  • 2 limes JUICED
  • 1 tbsp low-salt soy sauce
  • 1 tbsp sesame oil
  • ½ a fresh red chilli
  • 1tsp sugar

Method

  • Toast the nuts and seeds in a hot, dry pan.  Let them get lightly golden – don’t burn them.  Transfer to a bowl.
  • I like to lay all of the chopped salad and leaves out on a board, in little sections, so you can take a bit of each item, but you can mix it all and serve it in a salad bowl if you like, so do that.
  • I like to cut the tofu block in half and sear these two big block in a little oil in a pan. Once the outside is crisp on every side, I slice along the portions, without cutting all the way through (see photo).
  • Throw the toasted seeds and nuts over the salad.
  • To make the dressing, chop the ginger a little, then mix all the ingredients together. Drizzle this all over the salad, then place the tofu on top.
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