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Crunchy Tofu Salad Recipe
Crunchy Tofu Salad INGREDIENTS * 1 lb firm tofu, drained and cut into small cubes
* 2 tbl spoons ofl emon juice
* 6 tbl spoons soy sauce, divided
* 1 small cup of cornstarch
* 2 tbl spoons dry bread crumbs
* 2 medium shallots, finely minced, divided
* 1/2 bunch spring onions, sliced, divided
* vegetable oil for pan-frying
* 60 ml champagne vinegar (available from good stockists or from the real olive company)
* 1 tspoon white sugar
* 5 ml chili oil
* large bag of mixed salad greens
* 1/2 large cucumber, chopped
* 1 medium tomato, chopped DIRECTIONS Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl.
Toss the tofu with the cornstarch mixture to generously cover; reserve the remaining marinade.
Heat about 1/4 inch of oil in a deep saucepan over medium heat.
Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
Whisk together the remaining marinade with the vinegar,
4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, and tofu cubes in a large bowl; add the dressing and toss to combine.
Serve straight away with some fresh baked crusty bread.
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Contributor's Note
This recipe was kindly contributed to our catering forum by one of the members.
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The copyright for this content entitled "Crunchy Tofu Salad Recipe" has been specified by the contributor as:
Public Domain
The copyright for this content has been relinquished by the author. The content may be used freely by anyone.
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May, 2012
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