Marinated tofu steaks with rocket salad

Ingredients: (serves 4)
    2 x 320g pkts firm nigari tofu (like Soyco brand)
    2 green shallots, trimmed, finely chopped
    2 tbs soy sauce
    2 tsp sesame seeds
    1/2 tsp finely grated fresh ginger
    1 tsp wasabi paste
    1 garlic clove, crushed

    rocket salad:

    1 bunch rocket, ends trimmed, washed, dried, torn into small pieces
    5 green shallots, trimmed, cut into 6cm-long thin strips
    50g snow pea sprouts, ends trimmed
    1 nori sheet, halved, finely shredded crossways
    1 tbs white vinegar
    2 tsp soy sauce
    1 tsp caster sugar
    1/4 tsp wasabi paste
    1 small garlic clove, crushed
    Freshly ground black pepper
Direction:
  1. Cut the tofu in half crossways and then cut each half horizontally into 1.5cm-thick slices. Place in a large glass or ceramic bowl.

  2. Combine the green shallots, soy sauce, sesame seeds, ginger, wasabi and garlic in a small bowl and mix well. Pour over the tofu slices and turn the tofu to coat in the mixture. Cover and set aside for 1 hour to marinate.

  3. Close to serving, preheat a large non-stick frying pan or barbecue plate on medium.

  4. To make the rocket salad, place the rocket, green shallots, snow pea sprouts and nori sheet in a large bowl.

  5. Place the vinegar, soy sauce, sugar, wasabi, garlic and pepper in a screw-top jar and shake well to combine. Set aside until serving.

  6. Cook the tofu steaks in preheated pan or on barbecue for 2-3 minutes each side or until browned. Place 2 tofu steaks on each serving plate and top with the rocket salad. Drizzle with the dressing and serve immediately.

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