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Chinese-spice tofu and baby leaf salad

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

Chinese-spice tofu and baby leaf salad

Method

1. Drain the tofu and wrap in absorbent paper, setting it aside while you prepare the other ingredients.

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.

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Serves: 4

Prep: 20 min
Cook: 5 min

Ingredients
500g Tofu
2 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