Tofu is a popular ingredient in most Asian cuisine. Also known as bean curd, it is made by coagulating soy milk and then pressing it to get the curds. Tofu can be paired with anything, and this recipe adds a Japanese mix to serving tofu in a salad. Light and crunchy, this recipe is simple and delicious.
This recipe takes about 20 minutes to make. Serves 1.
• 300 grams of tofu
• Spring onion leaves
• 2 red lettuce leaves
• 6 cherry tomatoes
• Half of a cucumber
• 40 grams of young onion
• 2 string bean pods
• 6 snap bean pods
• 6 broccoli pieces
• 1 tbsp of salt
• 500 ml of water
• 2 tbsp of olive oil
• 1 tbsp of chopped garlic
• 1 tbsp of chopped bacon
• 1 tbsp of soy sauce
• 1 tbsp of sugar
• 2 tbsp of grated young onion
• 1.5 tbsp of lemon juice
First, cover your tofu with paper towels and place it in the fridge.
Cut the string bean pods into three pieces.
Remove the strings from the snap bean pods.
Chop broccoli to bite-size pieces.
Boil water and sprinkle with salt.
Cook string beans for 2 minutes.
Add broccoli and snap bean pods and cook for another minute.
Remove from the water and drain. Set aside to cool.
Separate the lettuce leaves from the stalk, and place in a bowl.
Add broccoli, snap bean pods, string beans, cherry tomatoes cut in half, young onion, and cucumber on top of the lettuce.
Cover the salad bowl with plastic wrap and set in the fridge.
Scoop out tofu and put on top of the salad.
Garnish with spring onions.
In a pan over low heat, add oil and garlic.
Once garlic becomes fragrant, add the bacon and fry for a few minutes.
Pour the soy sauce and sprinkle the sugar.
Turn off the heat and add grated onion and lemon juice.
Mix well and pour the dressing over the tofu.
Ideas And Tips:
• You can use any type of vegetable you have on hand to make this salad. Experiment with bell peppers, zucchini, carrots, and beans.
• To make this an all vegan salad, leave out the bacon and just use any vegan meat you have.
images – https://youtu.be/jAre3FnAgNM