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Ching He Huang's Sweet & sour tofu salad
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This Chinese favourite is a simple dish to prepare at home. If you like, add a pinch of crushed red pepper or chilli-garlic sauce to give the sauce a little heat.
300g pack silken
1 clove garlic, grated
1 tbsp fresh root ginger, grated
2 tbsp clear honey
2 tbsp light soy sauce
1/2 tsp dark soy sauce
2 tbsp clear rice vinegar
1 tbsp toasted sesame oil
Pinch of cracked black pepper
2 tbsp olive oil
1 large handful of baby spinach
1 large handful of shredded red cabbage
1 large handful of mangetout, cut into thin strips
2 tsp Mixed seeds, for sprinkling
Mustard cress for garnish
1. Prepare the baby spinach, red cabbage and mangetout and toss well and place covered in the fridge for 1 hour.
2. Remove the tofu from the pack, drain any water, slice into 2.5cm x 2.5cm pieces and keep chilled in the fridge for 1 hour.
3. Before serving, in a large mixing bowl, combine the garlic, ginger, honey, light soy, dark soy, rice vinegar, sesame oil, olive oil, black pepper and mix well.
4. To serve, drizzle 3-4 tablespoons of the dressing into the salad mix and toss to evenly coat. Place the dressed salad leaves onto a plate. Sprinkle over the chilled tofu pieces. Dress the tofu and salad with remaining dressing. Sprinkle over the seed mix and mustard cress for garnish and serve immediately.
Recipe © Ching He Huang
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