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Crisp tofu salad
Crisp tofu salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Spicy tandoori tofu adds a burst of flavor to elevate this delicious salad.
Ingredients:
  • 250g green beans, topped
  • 18.60 gm tandoori curry paste
  • 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
  • 250g tomato
  • 100g salted roasted cashew nuts
  • 42.00 gm fresh lime juice or lemon juice
  • 44.00 gm sweet chilli sauce
  • Salt & ground black pepper
Instructions:
  • 1. Boil a medium saucepan of water over high heat. Add the beans and cook for 1 minute until tender crisp. Drain, rinse under cold water, and drain well.
  • Mix the tandoori paste and ginger in a small bowl, then add the tofu and gently coat it.
  • In a wok or medium frying pan over medium heat, heat oil. Add one-third of the tofu and cook, tossing frequently, for about 1 minute until edges are crispy and golden. Transfer tofu to a plate lined with paper towel using a slotted spoon. Repeat with the rest of the tofu mixture.
  • In a jug, mix together lime or lemon juice, chili sauce, salt, and pepper. Whisk until well combined.
  • Combine the tofu, spinach, cucumber, and tomatoes in a spacious bowl, toss delicately. Serve on plates, sprinkle with cashew nuts, and drizzle with dressing.

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