Warm tofu salad with sesame dressing recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 303 calories / serving
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Warm tofu salad with sesame dressing HERO

Quarter the cucumber lengthways. Slice off the seeded core. Dice into 1-cm cubes and set aside. Heat oil and deep-fry the tofu until light golden. Drain on absorbent kitchen paper.

Heat sunflower or corn oil in a wok and lightly brown garlic and ginger. Add celery, red capsicum and cucumber and stir-fry for a few seconds. Return tofu to the wok and toss well. Combine sesame dressing and add to wok. Add cashew nuts and sesame seeds. Mix well. Garnish with chopped spring onion.

Tip

This warm salad goes well with fresh egg noodles in oyster sauce.

 

the asian tofu cookbookRecipe from The Asian Tofu Cookbook, By Betty Saw, Published by Marshall Cavendish International. Click here to buy the book.

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  • Ingredients

  • 1 small cucumber, peeled
  • 3 pieces of firm tofu, cut into 1.5-cm cubes
  • cooking oil for deep-frying
  • 3 cloves of garlic, peeled and minced
  • 2cm knob of young ginger, peeled and minced
  • 100g celery stalk, diced into 1-cm pieces
  • 1/2 red pepper, cut into 1-cm thick slices
  • 45g cashew nuts, roasted
  • 1tbsp sesame seeds, roasted
  • Sesame dressing

  • 1tbsp sesame oil
  • 2tsp light soy sauce
  • 1tbsp cider vinegar
  • 1tsp sugar
  • Garnish

  • 1 spring onion, chopped
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  • Energy 1253kj 303kcal 15%
  • Fat 24.7g 35%
  • Saturates 3.8g 19%
  • Sugars 4.5g 5%
  • Salt 0.2g 4%

of the reference intake
Carbohydrate 8.1g Protein 4.3g Fibre 2.6g

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