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Tofu and palm heart salad

Celia Brooks Brown from Great Food Bites
Celia Brooks Brown prepares a mouth-watering meat-free meal to delight - if palm hearts are not available, use canned water chestnuts instead

Tofu and palm heart salad

Method

1. Combine the red chilli, garlic clove, sugar, lime juice and light soy sauce. Place the tofu in a shallow dish and pour this chilli sauce over it. Leave to marinate at room temperature for 30 minutes.

2. Heat a dry frying pan over a moderate heat and toast the sesame seeds until golden and popping. Transfer to a small bowl and cool.

3. Drain the remaining sauce from the tofu and mix with sesame oil, beating well.

4. Cut the Chinese leaves in half horizontally. Shred the bottom halves, leaving the tops intact.

5. To assemble the salad, arrange two Chinese leaf tops on each plate. Mix together the shredded leaves, mint, palm hearts and ginger and divide among the plates.

6. Top with the marinated tofu and toasted sesame seeds. Spoon the remaining dressing over each salad and serve straight away.

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Serves: 4

Prep: 20 min, plus 30 mins marinating
Cook: 2 min

Ingredients

For the marinated tofu

1 red chilli, chopped
1 garlic clove, crushed
2 tbsp granulated sugar
2 tbsp lime juice
2 tbsp light Soy sauce
250g fresh Tofu

For the toasted sesame seeds

2 tbsp Sesame seeds
2 tsp Sesame oil

For the salad

8 Chinese leaves
small bunch Mint, leaves stripped
1 x 400g tin palm hearts, drained and sliced diagonally
2.5 cm fresh ginger root, peeled and cut into matchsticks