Crisp tofu salad

Ingredients: (serves 4)
    250g green beans, topped
    3 tsp tandoori curry paste (Sharwoods brand)
    3 tsp finely grated fresh ginger
    500g firm tofu, drained, dried with paper towel, cut into bite-sized pieces
    375ml (1 1/2 cups) peanut oil
    1 bunch (about 500g) English spinach, stems removed, leaves washed, dried, coarsely shredded
    1 telegraph cucumber, cut into thin sticks
    1 punnet (250g) cherry tomatoes, halved
    100g salted roasted cashew nuts


    2 tbs fresh lime or lemon juice
    2 tbs sweet chilli sauce
    Salt & ground black pepper
  1. Bring a medium saucepan of water to the boil over high heat. Add the beans and cook for 1 minute or until tender crisp. Drain and rinse under cold running water. Drain well.

  2. Combine the tandoori paste and ginger in a small bowl. Add the tofu and toss gently to coat.

  3. Heat the oil in a wok or medium frying pan over medium heat. Add 1/3 of the tofu. Cook, tossing often, for 1 minute or until the edges are crisp and golden. Use a slotted spoon to transfer the tofu to a plate lined with paper towel. Repeat with the remaining tofu mixture.

  4. To make the dressing, combine the lime or lemon juice, chilli sauce, salt and pepper in a jug. Whisk to combine.

  5. Place the tofu, spinach, cucumber and tomatoes in a large bowl and toss gently.

  6. Divide among serving plates, sprinkle with cashew nuts and drizzle with dressing.


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