Stir-fried Tofu with Asian Salad
10 minutes preparation time, 10 minutes cooking time
200g firm tofu, cut into bite size chunks
1 cup red cabbage, shredded
1 carrot, shredded
1 red capsicum, deseeded and chopped
1 lebanese cucumber, sliced into ribbons
10 green beans, sliced
1 handful coriander
1 handful basil
1 handful mint
1 tbsp sesame oil
1 tbsp lime juice
1 tbsp lemon juice
½ small red chilli, seeds removed and sliced
Cooking spray oil, such as rice bran, olive or coconut, or alternatively a drizzle of olive oil that has been infused with garlic
- Heat frying pan to medium heat and spray with oil.
- Stir-fry tofu until edges are slightly golden.
- Combine salad ingredients and herbs in a bowl and then add tofu.
- To make the dressing, combine sesame oil, lime juice and chilli in a small bowl. Drizzle over the salad just before serving.