Eat fresh is an entirely original dining concept that I have invented just now and one of the best ways to EF is with a salad. My salad of the hour is this Crunchy Tofu Salad w/ Creamy Peanut Dressing because it takes crunch (and therefor freshness) to new levels!
Ingredients
- 1 tablespoon olive oil
- 375g firm tofu, lightly pressed and cubed
- 1/2 wombok, finely shredded
- 1 small green capsicum, diced
- 1 Lebanese cucumber, diced
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 3 tablespoons non-dairy milk
- Squeeze of lime juice
- 1/4 cup bean sprouts
- Red chilli, finely sliced
- 1 spring onion, sliced
- 3 tablespoons crushed peanuts
Method
- In a large frypan, heat the olive oil on high heat before evenly distributing the tofu.
- Turn every couple of minutes until all sides of the tofu cubes have browned. Set aside.
- Spread the shredded wombok out on a serving plate and sprinkle with the capsicum and cucumber.
- Add the tofu on top.
- Make the dressing by blending the peanut butter, soy sauce, non-dairy milk and lime juice until creamy.
- Drizzle the dressing over the salad in a generous yet aesthetically pleasing fashion.
- Sprinkle with bean sprouts, chilli, spring onion and crushed peanuts.
- Serve immediately.
