gingered tofu and mango salad
How to make gingered tofu and mango salad recipe
Serves 2
Preparation time 15 minutes, plus marinating, Cooking time 5 minutes
Ingredients:
25 g (1 oz) fresh root ginger, peeled and grated
2 tablespoons light soy sauce
1 garlic clove, finely chopped
1 tablespoon seasoned rice vinegar
125 g (4 oz) firm silken tofu, cut into 1 cm (½ inch) cubes
2 tablespoons groundnut or vegetable oil
1 bunch of spring onions, sliced diagonally into 1.5 cm (¾ inch) lengths
40 g (1½ oz) cashew nuts
1 small mango, peeled, stoned and sliced
½ small iceberg lettuce, shredded
Method:
Mix together the ginger, soy sauce, garlic and vinegar in a small bowl. Add the tofu to the bowl and toss the ingredients together. Leave to marinate for 15 minutes.
Lift the tofu from the marinade with a fork, drain it and reserve the marinade. Heat the oil in a frying pan over a medium heat, add the tofu pieces and gently fry for 3 minutes or until golden. Remove with a slotted spoon and keep warm.
Add the spring onions and cashews to the pan and fry quickly for 30 seconds. Add the mango slices to the pan and cook for 30 seconds or until heated through.
Pile the lettuce on to serving plates and scatter the tofu, spring onions, mango and cashews over the top. Heat the marinade juices in the pan with 2 tablespoons water, pour the mixture over the salad and serve immediately.
For tofu & sugar snap salad, marinate and fry the tofu as above. Add the spring onions and cashews to the pan, also adding 1 red chilli, sliced into rounds, and 100 g (3½ oz) halved sugar snap peas.
Omit the mango. Fry for 1 minute until heated through, then gently toss in the fried tofu. Add the juice of ½ lime and 2 tablespoons water to the reserved marinade and drizzle it over the salad before serving on the lettuce.
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| gingered tofu and mango salad |
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