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Asian Tofu Salad

Keep this salad fresh and crisp by keeping the cooking to a minimum.

Time
20 minutes
Serves
4
Calories
250

Ingredients

  • 300g Zucchini, cut into match sticks
  • 150g Asparagus, cut on the diagonal
  • 200g Snow Peas, cut on the diagonal
  • 300g Broccoli
  • 300g Classic Tofu, cut into rectangles
  • 20g Sesame Seeds
  • 2 tbsp Basil
  • 1 Lime, juiced
  • 1 tbsp Ginger, grated
  • 2 tbsp Soy Sauce
  • 4 tsp Sesame Oil
  • 1 tbsp Balsamic Vinegar
  • 28g Peanuts

Method

  1. Blanch the asparagus, snow peas and broccoli and set aside.
  2. Heat a non stick pan over a medium high heat and toast the peanuts while the pan is warming up then remove.
  3. Add half the oil to the pan and carefully cook the tofu once on each side and remove.
  4. Whisk the remaining oil, lime juice, ginger, soy and balsamic together and serve everything.