Hot and Cold Tofu Salad
Stir-fried tofu and carrot on a bed of lettuce. An unusual warm salad, for inbetweeny days.
Serving Per person
3 lettuce leaves (Cos or Romaine), shredded
4 cherry tomatoes, quartered
80g tofu, cubed
4cm length carrot, matchsticked
small piece of ginger, chopped
1 clove garlic, chopped
light soy sauce
sunflower oil
sesame oil
pepper / chilli
Heat the sunflower oil in a wok. Stir-fry the carrot, ginger & tofu over a high heat for a few minutes, until the carrot is cooked. Shake in the soy sauce and sesame oil. Add the garlic and pepper/chilli. Sizzle for a moment.
Pile on top of shredded lettuce and tomato. Stir.
Serve with hot ciabatta bread.
Add the garlic earlier if you like. Though I like raw-ish garlic on salads.