Recipe Ingredient
- 4 cakes firm, white tofu
- Salt for sprinkling
- Crushed black peppercorns
- 2 tsp oil
- 2 dark green 'Japanese' cucumbers
- 1 purple onion
- A few lettuce leaves
- Dressing:
- 2 large cloves garlic, chopped
- 1 red chilli, seeded and chopped
- 2 tbsp lime juice
- 1 tbsp water
- 2 tsp sugar
- ¼ tsp salt
Instructions
- Cut tofu into slices slightly thicker than half a centimetre. Mop up any excess moisture with paper towels and sprinkle lightly with salt and crushed pepper.
- Heat 1 tsp oil in a non-stick frying pan over medium heat and fry half the tofu slices until lightly seared on both sides. Remove onto a plate, heat the remaining teaspoon of oil and fry the remaining tofu slices. Set aside to cool.
- Cut each cucumber into half (crosswise) and then into thin slices lengthwise - to make 'ribbons'. Cut onion into half lengthwise and then into thin slices.
- Place the cooled tofu, cucumber and onion in a mixing bowl. Combine the dressing ingredients together in a small bowl and pour over the salad ingredients in the mixing bowl. Toss gently before serving on a lettuce-lined serving plate or bowl. Eat soon after assembly.