Thai Tropical Tofu Salad
Easy
4 servings
5 serves of veg
5 serves of fruit
45m preparation
10m cooking
Ingredients
- 500g firm tofu, drained and pressed
- 2 teaspoon fresh lime juice
- 1 tablespoon reduced salt soy sauce*
Dressing
- Juice of half a lime
- 2 teaspoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon tamari
- 1/4 teaspoon chili flakes
- 1 teaspoon sesame seeds
- 2 tablespoon coriander, finely chopped
- 1/2 cup brown onion, finely chopped
- 1 tablespoon olive oil
Salad
- 2 cups pineapple, cored and chopped
- 1 kiwifruit, peeled and chopped
- 1 mango, peeled and chopped
- 1 medium red capsicum, diced
- 4 cups english spinach, washed
- 2 teaspoons dessicated coconut
- 2 tablespoon cashews or peanuts, crushed
Method
- Cut tofu into cubes. Sprinkle lime juice and soy sauce over tofu, toss gently to coat and marinate for at least 30 minutes.
- Meanwhile, prepare the dressing by combining the lime juice, salt, brown sugar, sesame oil, tamari, chili flakes, sesame seeds and coriander. Whisk to combine.
- Prepare the salad ingredients by combining the pineapple, kiwifruit and mango in a small bowl.
- Heat olive oil over medium-high heat in a medium non-stick fry pan, saute the shallots for 3-5 minutes until soft and beginning to brown. Add the marinaded tofu and sauces and continue to saute , turning the tofu cubes until they are browned nicely on all sides. Set aside.
- To serve, place 1 cup of baby spinach on a plate, top with tofu, then the fruit and capsicum, drizzle with the dressing and sprinkle with coconut and cashews.
Alternatives
-
Can be gluten free with simple swap such as gluten free soy sauce
Storage Suggestions
Can be kept in refrigerator for up to 3 days.
Equipment List
- Medium flat dish
- Small bowls
- Chopping board
- Large knife
- Medium sized non-stick fry pan
- Tongs or spoon
