Indonesian salad with marinated tofu recipe

  • Serves 4
  • 25 mins to prepare and 35 mins to cook
  • 222 calories / serving
  • Healthy
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108368 Indonesian salad with marinated tofu HERO

Combine the caster sugar, chilli paste, juice of 1 lime and light soy sauce in a small mixing bowl and whisk until smooth.

Place the tofu in the marinade and let it sit for 15-20 minutes.

Meanwhile, blanch the baby sweetcorn then runner beans, in a large saucepan of salted, boiling water. Drain and refresh in a bowl of iced water.

Remove the tofu from the marinade and sprinkle over the flour, tossing well to coat evenly.

Heat the groundnut oil in a large frying pan and saute the tofu cubes all over until golden on the outside.

Combine the ginger, runner beans, baby sweetcorn and cucumber in a large mixing bowl and toss with the sesame seeds, remaining lime juice, red chilli and sesame oil. Add the tofu and toss well again.

Spoon into the open cabbage leaves and garnish with mint leaves and a wedge of lime before serving.

  • Ingredients

  • 100g baby sweetcorn
  • ½ cucumber, quartered and finely sliced
  • 200g fresh tofu, cubed
  • 50ml groundnut oil
  • 50ml sesame oil
  • 30g plain flour
  • 50ml light soy sauce
  • juice of 2 limes
  • 1tbsp caster sugar
  • 1tsp chilli paste
  • 2 inch piece of fresh ginger, finely sliced
  • 4 large red cabbage leaves
  • ½ red chilli, de-seeded and finely chopped
  • 100g runner beans, chopped
  • 1tbsp sesame seeds
  • mint leaves, to garnish
  • lime wedges, to garnish
  • Energy 920kj 222kcal 11%
  • Fat 15g 22%
  • Saturates 3g 13%
  • Sugars 7g 8%
  • Salt 1.1g 19%

of the reference intake
Carbohydrate 14.3g Protein 3.6g Fibre 3g


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