Fast dofu salad
Instructions:
This is a wonderful chinese salad recipe. all you need is:
14 oz fresh silken dofu (bean curd), sliced into 1×1inch chuncks;
31⁄2 oz baby spinach leaves, shredded;
2 oz bean sprouts (optional);
1 red pepper, deseeded and sliced;
2 tablespoons olive oil, plus extra for drizzling;
1 red onion, sliced;
1-2 pinches of soft light brown sugar;
pumpkin health seed mix, lightly dried;
1 small pinch each of mustard and cress and purple radish seedlings;
sea salt and ground black pepper.
- For the dressing:
- 2 tablespoons olive oil;
- 2 tablespoons light soy sauce;
- 2 tablespoons orange juice;
- 2 tablespoons balsamic vinegar;
- 1 red chilli, deseeded and finely chopped;
- 1 pinch of black pepper
- Place all the ingredients for the dressing in a bowl and whisk to combine. Set aside.
- Layer the dofu, spinach leaves and bean sprouts, if you like (they give extra crunch), on two serving plates. Cover and place in the fridge to chill.
- Heat the oven to 400 F. Place the red pepper slices on a baking tray, drizzle with olive oil, season with salt and pepper and toss to mix well. Roast for 4-5 minutes until browned and softened. Turn off the oven.
- Heat a wok over a high heat and add 2 tablespoons olive oil. Add the red onion and cook for 2-3 minutes until softened, then add the brown sugar and cook until the onion is caramelised. Set aside.
- To serve, sprinkle some of the roasted sweet peppers and caramelised onions around the dofu salad on each plate. Pour some of the dressing over the top, sprinkle with dried pumpkin seed mix and cress and serve immediately.