Crisp Tofu & Leek Salad


1kg/2.2lb firm tofu
100g/3.5oz leeks, thinly sliced
30ml/1fl oz sesame oil
30ml/1fl oz fresh lime juice
30ml/1fl oz gluten-free soy sauce
30ml/1fl oz honey/maple syrup
2 pieces chilli, finely chopped
20g/0.75oz garlic, finely chopped
20g/0.75oz ginger, finely chopped
100ml/3.33fl oz vegetable oil for frying


Cut tofu into 1 inch cubes.
Fry tofu for 10-15 minutes or until golden brown on all sides. Drain on paper towels.
In a bowl, combine sesame oil, lime juice, soy sauce, honey, chili, garlic, and ginger. Mix well.
Toss tofu and leeks in the prepared vinaigrette.


This dish not only looks good, it does you good too. The discovery of Tofu was in China, the story is that a Chinese chef accidently curdled Soya milk when he added Nigari Seaweed – creating Tofu! How lucky for us, a protein that contains all the eight essential amino acids and Iron, Calcium, vitamin B1 to name just a few of it’s nutrients. Healthy eating! This dish perfectly complements the mushroom congee recipe which can be found here


Saturday, September 23, 2017 - 3:44am


Related Cooking Videos