Stir-Fry Tofu Salad |
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
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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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