Love Salad with Marinated Soykei Tofu, Ginger and Sesame
15min
4 pers.
10min
Firm tofu
Lunches and dinners
Completely vegetarian
Ingredients
1 container firm Soykei tofu
80 ml (1/3 cup) cornstarch
30 ml (2 tbsp) canola oil
500 ml (2 cups) baby spinach
250 ml (1 cup) sliced red cabbage
250 ml (1 cup) bean sprouts
1 container (227 g) white mushrooms, sliced
2 green onions, thinly sliced
1 small carrot, julienned
1 red bell pepper, cut into strips
80 ml (1/3 cup) roasted cashews
30 ml (2 tbsp) chopped fresh coriander (optional)
For the marinade:
30 ml (2 tbsp) soy sauce
15 ml (1 tbsp) sesame oil
15 ml (1 tbsp) chopped garlic
15 ml (1 tbsp) maple syrup
10 ml (2 tsp) rice vinegar
10 ml (2 tsp) chopped ginger
2.5 ml (1/2 tsp) sambal oelek (optional)
For the vinaigrette:
45 ml (3 tbsp) sunflower oil
30 ml (2 tbsp) soy sauce
20 ml (4 tsp) rice vinegar
15 ml (1 tablespoon) maple syrup
10 ml (2 tsp) minced garlic
5 ml (1 tsp) grated ginger
5 ml (1 tsp) sesame oil
2.5 ml (1/2 tsp) sambal oelek (optional)
Preparation
- Pat the tofu dry with a cloth, then cut into cubes.
- In a bowl, combine the marinade ingredients. Add tofu cubes to the bowl and toss to coat well with the marinade. Cover and marinate in a cool place for at least 1 hour, ideally overnight.
- When ready to cook, drain the tofu cubes and discard the marinade.
- Place the cornstarch in another bowl. Add tofu cubes and toss to coat well. Shake off excess cornstarch.
- In a large skillet, heat canola oil over medium heat. Cook tofu cubes for 6 to 8 minutes, turning a few times during cooking. Remove from heat.
- In a salad bowl, whisk together dressing ingredients. Add vegetables, nuts and, if desired, coriander. Toss to combine.
- Garnish with tofu cubes and serve immediately.
