Tofu salad with thai-style dressing.

This thai dressing is one of my favourite and makes ordinary salad very delicious! And it’s healthy too.
Ingredients for a main course for 2 or a starter for 4.

100g/4oz baby sweetcorn, halved
280-300g (one packet) firm tofu, cut into cubes
1 tbsp soy sauce
50g/about one medium sized iceberg lettuce, shredded
Half of green pepper, deseeded and thinly sliced
1 carrot, peeled and shredded
8 cherry tomatoes, halved
1-2 shallots, thinly sliced
3 tbsp coriander leaves
2 tbsp pine nuts or roasted peanuts

Thai-style dressing:
1 garlic glove, finely chopped
Half of small red chilly pepper, deseeded and chopped
1 tbsp freshly squeezed lime juice
1 tsp of brown sugar
1 tsb of molasses
1 tbsp fish sauce
2 tbsp cold pressed seed oil (hemp, flax, linseed)

1. Fry tofu pieces quickly in a little oil with soy sauce until it’s just golden.

2. Equally distribute all salad ingredients between plates.

3. Place all dressing ingredients in a jar and shake well. I really like Jamie Oliver’s flavour shaker for this. Pour the dressing over the salad and sprinkle with pine nuts.

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