Tofu has a rather bad reputation. It is regarded as bland, boring and rubbery. But it has not only a high proportion of vegetable protein, it also saturates for a long time and can be cooked in many different ways because of its neutral taste.
For the dressing, you can also use cold pressed peanut oil or sesame oil. These oils generally are more expensive but give asian dishes a unique taste and are rich in unsaturated fatty acids, thus have a positive effect on heart health.
25 min
Ingredients per serving
- 200g (7 oz.) tofu (natural, unflavoured)
- 1 small romaine lettuce or ½ iceberg lettuce (100g or 3.5 oz.)
- ½ cucumber
- 1 spring onion
- 2 carrots
- 100g (3.5 oz.) peanuts or cashew nuts (roasted, unsalted)
- 1 bunch of fresh mint or lemon balm
- 1 piece of ginger, approx. size of a thumb (20g or 0.7 oz.)
- 1 clove of garlic
- 1 lime
- ½ teaspoon chili flakes or rings (fresh or dried)
- 4 tablespoons soy sauce
- 3 tablespoons rapeseed or olive oil
- pepper
Preparation
- Preheat oven to 180°C (360°F, no convection).
- Peel and grate ginger
- Peel garlic, chop or press finely..
- Halve lime, squeeze one half.
- Mix ginger, garlic, lime juice and chili with 3 tablespoons of soy sauce.
- Cut tofu into cubes of approx. 2cm (0.8 inch), place in a baking dish.
- Pour soy sauce mixture over the dice, mix thoroughly.
- Marinate tofu for about 15 minutes in the oven on middle rack.
- Meanwhile rinse lettuce, cucumber and spring onion, pat dry.
- Chop salad coarsely.
- Cut cucumber into slices.
- Cut spring onion into rings.
- Peel and grate carrots.
- Crush peanuts or cashews coarsely with the broad side of a large knife blade.
- Pluck off mint or lemon balm leaves, mix with lettuce, cucumber, spring onions, carrots and peanuts.
- Take out tofu after the end of the baking time and place on the salad.
- Squeeze other half of the lime.
- Mix the remaining marinade from the oven dish with 3 tablespoons oil, 1 tablespoon soy sauce, lime juice and a pinch of pepper, pour over the salad and mix well.
