Hot & sour tofu salad
Prep + Cook time 15 minutes
Serves 4
1 cup (150g) frozen shelled edamame (soybeans), thawed
1½ tablespoons tom yum paste
1 teaspoon sesame oil
2 teaspoons honey
2 tablespoons lime juice
¼ cup (60ml) extra virgin olive oil
2 tablespoons chopped coriander (cilantro) roots and stems
250g (8oz) firm tofu, cut into
3cm (1¼in) cubes
3 cups watercress sprigs (see tip)
1 medium carrot (120g), julienned
2 tablespoons coriander leaves
1 teaspoon toasted sesame seeds
Place edamame in a heatproof bowl with enough boiling water to cover; stand for 1 minute. Drain; refresh under cold running water.
Blend or process tom yum paste, sesame oil, honey, lime juice, olive oil and coriander roots and stems until smooth.
Toss tofu in 2 tablespoons of dressing. Line a frying pan with baking paper and heat over medium heat. Cook tofu for 2 minutes each side or until golden.
Arrange watercress on plates with carrot and edamame. Top with tofu, coriander leaves and sesame seeds; drizzle with remaining dressing.
*This delicious dressing also goes well with fish and chicken
Tip
You will need 1 bunch of watercress for this recipe
The Doctor says: Tofu is one of my personal favourites, and it is worth the effort to start incorporating it into your regular meal plans, even if you are not vegetarian.
The dietitian says: Many people don’t eat tofu because it’s too bland and they don’t know how to flavour it. This easy recipe shows how tofu can pack a major flavour punch.
Source: Everyday Food As Medicine By Dr Kerryn Phelps and Jaime Rose Chambers