Sesame Tofu Salad
Tofu can be an acquired taste but combined with the right ingredients like sesame seeds, it can be delicious. Tofu is perhaps the best known source of soy. Soy has conclusive benefits for improving cardiovascular health and is well known for lowering cholesterol. It is indeed a hero that we should try and include in our diet except if you have a past history or family history of breast cancer. Please seek medical advice if you belong in either of these two categories.
Time taken: 25 mins
Serves : 2
Cook extra for the day after for lunch
- 300gm firm silken block tofu
- 1 cup lettuce or spinach leaves, torn
- 1 sliced long red chilli, seeded (optional)
- 1 red sliced onion
- 1 chopped avocado
- 1 tbsp toasted sesame seeds
- 1 tbsp cornflour
- 1 punnet cherry tomatoes
- 2 tbsp olive oil
- 2 cups brown rice (keep 1/2 for lunch next day)
- 50gm shallots
- 2 tbsp toasted sesame seeds
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 cm piece grated fresh ginger or ginger paste from supermarket
- 30 ml lemon juice
- To make the sesame dressing, put all the ingredients in a screw-top jar and shake well. Cut the tofu block lengthwise into 4 slices, and dry with kitchen paper.
- Mix sesame seeds , chilli, and corn flour in a shallow bowl and press seed mixture on both sides of the tofu slices.
- Heat oil in a saucepan or wok and pan-fry the tofu for 5-6 minutes and drain on absorbent paper.
- Put the salad ingredients in a bowl and toss to mix well.
- Divide the salad, top them with tofu and drizzle with the dressing
- Serve with a small amount (1/2 cup) of brown rice