Chinese-spice Tofu and Baby Leaf Salad

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Chinese-spice Tofu and Baby Leaf Salad

by Celia Brooks Brown

 

Tofu needs a little loving attention to give it life – Celia Brooks

Brown's simple treatment gives lots of flavour, a light, crisp

texture on the outside and a creamy interior

 

Servings: 4

Level of difficulty: Easy

Preparation Time: 20 minutes

Cooking Time: 5 minutes

 

 

Ingredients

500g Tofu

2 tbsp sunflower oil

6 Spring onions, sliced (Green Onions)

4 garlic cloves, sliced

20g root ginger, grated

2 tsp Chinese 5-spice powder

pinch Salt

4 tbsp dark soy sauce

2 tbsp rice vinegar

2 tbsp Honey

200g baby leaf salad, cleaned

 

 

Method

1. Drain the tofu and wrap in absorbent paper, setting it aside while

you prepare the other ingredients.

 

2. When you are ready to cook, cut the tofu into 1 inch cubes. Heat

the oil in a large non-stick frying pan over a moderate heat and add

the tofu, spring onions, garlic, ginger , 5-spice powder and salt.

Stir-fry until the tofu is light golden, about 3 minutes.

 

3. Pour in the soy sauce, vinegar and honey. Cook for a few minutes

until heated through. Transfer to a bowl and leave to cool.

 

4. Toss the cooled tofu mixture through the baby leaves and serve

straight away.