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Stir-Fry Tofu Salad
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
economical and easy to follow Asian recipes!
Ideal for vegetarians, but so delicious that it will be enjoyed by everyone.
Serves : 4-6
Preparation time : 25 minutes
Cooking time : 2-4 minutes
Ingredients :
1 cake of tofu
120g mange tout
60g mushrooms
2 carrots, peeled
2 sticks celery
60g broccoli florets
140ml vegetable oil
3 tablespoons soy sauce
Dash of sesame oil
4 spring onions
60g unsalted roasted peanuts
120g bean sprouts 1/2 head Chinese leaves
Method :
Drain the tofu well and press gently to remove any excess moisture. Cut into cubes.
Trim the tops and tails from the mange tout.
Thinly slice the mushrooms with a sharp knife.
Cut the carrots and celery into thin slices.
Trim the spring onions and slice them.
Heat 2 tablespoons of the vegetable oil in a wok. Stir in the mange tout, mushrooms, celery, carrots and broccoli, and cook for 2 minutes, stirring constantly.
Remove the vegetables from the wok and set them aside to cool.
Put the remaining oil into a small bowl and whisk in the lemon juice, honey, ginger, soy sauce and sesame oil.
Stir the spring onions, peanuts and bean sprouts into the cooled vegetables.
Mix the dressing into the vegetables, then add the tofu, tossing it carefully so that it does not break up.
Shred the Chinese leaves and arrange them on a serving platter. Pile the salad ingredients over the top and serve well chilled.
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