Spicy Tomato & Tofu Salad
Inspired by a tomato tofu dish from Vietnam with a contrast of sweet and sharp flavours
Ingredients
Optional garnish
For the tofu
For the salad
For the dressing
Directions
- 1
Pre-heat your oven to 180° or air fryer to 160°C.
- 2
Cut the tofu block into slices about 1.5cm thick. Cut each slice in half to make triangles.
- 3
Pop them into a bowl or container and cover with the soy sauce/tamari. Mix well until the slices are evenly coated.
- 4
Spread over a lined baking tray baking or put into your air fryer. Bake/air fry for around 10-15 minutes until golden but not too hard.
- 5
Meanwhile, cook the green beans on a griddle pan for a couple of minutes on each side until they have light char lines.
- 6
Once cool enough to touch, slice in half or thirds.
- 7
Add all of the dressing ingredients to a bowl and mix well. Add more lime/soy sauce/agave to taste if needed.
- 8
Add the cooked tofu, tomatoes, green beans, spring onions and coriander to a large bowl. Add a pinch of salt.
- 9
Pour in the dressing and toss together. Top with crispy shallots if you’re using them, serve and enjoy!
