Caramelised Tofu salad
Serves 2 as mains or 4 as a starter
- 70g wild rocket – washed
- 150g beansprouts – blanched & drained
- 200g tofu – fried in caramelised sugar
- 2 fresh tomatoes – Cut and de-seeded.
- Teaspoon of Sesame seeds
For the vinaigrette
- 3 tablespoons mustard oil
- 2 tablespoons soy sauce
- 1 generous pinch of ground ginger
- ½ teaspoon of caster sugar
- 1 pinch of salt
- ½ small red chilli – very finely chopped
- Garlic granules
The tofu is sold as a block that will need to be cut and fried. Use the DragonFly pressed tofu as they are much tastier and absorb flavours.
Just cut as in the picture. Rub with salt and ground ginger. In a hot pan, add 2 tablespoons of vegetable oil with 1 teaspoon of sugar. Leave the sugar to brown slightly. Then add the tofu sticks and swirl to allow the sugar to coat the sticks. Allow 1 minute for each side to crisp before turning them from side to side.
Once that is done, set aside and prepare the other components of the salad.
The vinaigrette. In a small jar with a lid, add: mustard oil, soy sauce, ground ginger, caster sugar, salt, garlic granules, and chilli. Shake well to combine. Taste and adjust the seasoning.
Now into a large bowl, add: rocket, sprouts, tomatoes and toss. Add the tofu sticks, sesames seeds drizzle the vinaigrette, serve & enjoy!
See the original post on my vegan blog here.