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