
Celia Brooks Brown
from
Great Food Bites
Tofu needs a little loving attention to give it life - Celia Brooks Brown's simple treatment gives lots of flavour, a light, crisp texture on the outside and a creamy interior
Tofu needs a little loving attention to give it life - Celia Brooks Brown's simple treatment gives lots of flavour, a light, crisp texture on the outside and a creamy interior
Chinese-spice tofu and baby leaf salad
Method
2. When you are ready to cook, cut the tofu into 2cm cubes. Heat the oil in a large non-stick frying pan over a moderate heat and add the tofu, spring onions, garlic, ginger, 5-spice powder and salt. Stir-fry until the tofu is light golden, about 3 minutes.
3. Pour in the soy sauce, vinegar and honey. Cook for a few minutes until heated through. Transfer to a bowl and leave to cool.
4. Toss the cooled tofu mixture through the baby leaves and serve straight away.
Prep:
20 min
Cook: 5 min
Cook: 5 min
Ingredients
500g Tofu2 tbsp sunflower oil
6 Spring onions, sliced
4 garlic cloves, sliced
20g root ginger, grated
2 tsp Chinese five spice
pinch Salt
4 tbsp dark Soy sauce
2 tbsp rice vinegar
2 tbsp Honey
200g baby leaf salad, cleaned
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