Wednesday, June 4, 2008

Tofu Salad

Tofu Salad
serves 4


225g/8oz firm tofu, cut into
2cm/3/4in cubes
100g/4oz mangetout, cut into
3cm/11/4in lengths
2 small carrots, cut into matchsticks
100g/4oz red cabbage, finely shredded
2 tablespoons chopped peanuts

For the marinade
2 teaspoons sweet chilli sauce
1/2 teaspoon grated fresh root ginger
1 garlic clove, crushed
2 teaspoons light soy sauce
2 tablespoons olive oil

• To make the marinade, put the chilli sauce, ginger, garlic, soy sauce and oil in a screwtop glass jar, and shake well.
• Put the tofu in a medium bowl, pour the marinade over and stir. Cover with cling film and refrigerate for 1 hour.
• Put the mangetout in a small pan, pour boiling water over and leave to stand for 1 minute, then drain and plunge into ice-cold water. Drain well.
• Add the mangetout, carrots and cabbage to the tofu, and toss together lightly. Transfer the salad to a serving bowl, sprinkle with the peanuts and serve immediately.

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