Ingredients - serves 2
1 Tbsp Sesame Oil
1 Tbsp Soy sauce
2 Tbsp Sesame Oil
1 Tbsp Chilli oil
2 Tbsp Sweet chilli sauce
1 Tbsp Lime juice
100g Mixed leaf salad
2 Choi Sum, finely shredded
1 Red onion, finely sliced
4 Cherry tomatoes, sliced
1 Carrot, cut into matchsticks
2 Victoria plums, quartered and sliced
2 Tbsp Fresh coriander, finely shredded
1 Block Smoked Tofu
First, drain the tofu and press for at least half an hour to remove the excess moisture. Once the tofu has been pressed slice into 6 slices. Pour the marinade ingredients into an oven proof dish and mix to combine. Add the tofu and turn so that both sides are coated with the marinade. Bake in a moderate oven for 15-20 minutes, turning once.
To make the dressing comibine all the ingredients into a small jam jar and shake vigorously (after putting on the lid of course) so that all the ingredients amalgamate. Put to one side
Arrange the salad leaves on two plates and top with the red onion and choi sum. Add the tomatoes, carrots and plums and sprinkle with the coriander.
Once the tofu has cooked, cut each slice in half and arrange on top of the salad. Garnish the salad with a twist of cucumber if you wish and pour over the dressing.
Other February Menu recipes include:
- Chicory, Pear & Walnut Salad
- Curried Parsnip Soup
- Spinach & Sage Soup
- Stuffed Nutty Peppers
- Spinach Pasta Topped Mushrooms
- Vegetable Stacks with a Homemade Tomato Sauce
- Mushroom Risotto
- Spinach and Mushroom Pie
- Creamy Vegetable Pasta
- Three 'Cheese' Cauliflower & Broccoli Bake
- Chocolate Mousse
The menu for March will be posted soon, and there is so much to celebrate in March!