Crisp Tofu & Leek Salad

By • November 3, 2017 0 Comments

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Author Notes: 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! The recipe can be found here - http://www.mynutricounter.com/cilantro-pesto-risoni-with-mango-curry-shrimps/Nikki Brown

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Serves 4

  • 1000 grams firm tofu
  • 100 grams leeks, thinly sliced
  • 30 milliliters sesame oil
  • 30 milliliters fresh lime juice
  • 30 milliliters gluten-free soy sauce
  • 30 milliliters honey/maple syrup
  • 2 pieces chilli, finely chopped
  • 20 grams garlic, finely chopped
  • 20 grams ginger, finely chopped
  • 100 milliliters vegetable oil for frying
  1. Cut tofu into 1 inch cubes.
  2. Fry tofu for 10-15 minutes or until golden brown on all sides. Drain on paper towels.
  3. In a bowl, combine sesame oil, lime juice, soy sauce, honey, chili, garlic, and ginger. Mix well.
  4. Toss tofu and leeks in the prepared vinaigrette.

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