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Oriental radish and tofu salad
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200g pack smoked tofu
200g pack radishes
2-3 sticks celery
2 large carrots
10cm piece root ginger
2 tbsp cornfl our
2 tbsp groundnut oil
1 tbsp mirin
1. Drain and press the tofu as directed on the pack. Leave to stand while preparing the vegetables.
2. Trim the radishes and cut in half. Trim the celery, reserving any leaves for garnish, then slice very finely. Peel and cut the carrots into fine matchsticks and mix with the celery. Coarsely grate the unpeeled ginger into a small dish and finely chop the reserved celery leaves.
3. Mix the cornflour with a little seasoning on a plate. Slice the tofu then turn in the cornflour. Heat a large frying pan, add the oil and stir-fry the tofu for 2-3 minutes, until starting to brown. Add the radishes and cook for a further minute, until the pink of the radishes is just starting to darken.
4. Turn the tofu and radishes into the carrot mix. Gather the ginger into your fist and squeeze the juice over the salad (discard the fibrous pulp). Add the mirin with a little seasoning and toss well. Garnish with the celery leaves and serve.
Typical values per serving:
3.3g fibre 7.6g protein
This recipe was first published in March 2014.