Asian Tofu Salad
Servings: 2 people
- 14 oz firm tofu (ideally get fresh tofu from the supermarket)
- 1 cup bean sprouts
- ½ bunch radishes
- ½ medium cucumber
- 1 handful spinach
- 1 small tin pineapple (small tin = 8 oz = 225g = ¼)
- 1 tbsp olive oil
Press out some excess moisture of the tofu block, then cut it into small cubes (about one square centimeter). In a pan heat up some oil at a medium heat and in the tofu goes. Fry for about 15 minutes until golden brown. Multitasking challenge: make sure you stir every now and then (and add some salt) while you prep the rest of the salad. You can do it, bring it on!
Next up: wash your veggies!
Slice the radishes.
Cut the cucumber lengthwise in half, remove the seeds with a small spoon and cube what’s left.
Cut the pineapple into small chunks as well.
Throw everything into a bowl along with the spinach and bean sprouts.
Now to the dressing
Combine olive oil, honey, sriracha, lime juice, salt and pepper and toss it into the salad.
Get the tofu cubes and place them in a separate bowl. Add them to each salad serving. (If you throw them right into the salad they’ll get mushy quickly).
Also for garnish, cut the chili and roughly crush or chop the peanuts. Sprinkle them over the salad when serving.
Serving: 531g | Calories: 496kcal | Carbohydrates: 22g | Protein: 24g | Fat: 37g | Saturated Fat: 5g | Sodium: 320mg | Potassium: 442mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1573IU | Vitamin C: 37mg | Calcium: 313mg | Iron: 4mg