Recipes
Tofu Salad With Asian Inspired Vinaigrette
06
Jan
Jan
Tofu Salad With Asian Inspired Vinaigrette
Ingredients
Salad:
- oil for frying
- 1 pack firm tofu sliced into strips
- MAYA All-Purpose Flour for dredging
- 2 cups arugula washed
- 1 piece carrots peeled and cut into strips
- 1 piece cucumber deseeded and cut into strips
Vinaigrette:
- 2 tablespoons soy sauce
- 1/2 teaspoon ginger grated
- 2 tablespoons lime juice
- 2 tablespoons sesame oil
- 4 tablespoons extra virgin oil
- 1 tablespoon honey
Instructions
-
Heat oil in a shallow frying pan, over medium heat. Dredge sliced tofu with flour and fry into the pre-heated oil. Fry until golden brown. Once cooked transfer fried tofu in a plate lined with paper towel to remove excess oil. Set aside
-
In a glass bowl or serving bowl, toss in arugula, carrots, cucumber and fried tofu. Serve.
-
For Vinaigrette: In a clean wide mouth bottle, pour in all the ingredients. Then cover the bottle with its cap, seal it tightly and shake the bottle vigorously until the vinaigrette is homogenize.
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Transfer the vinaigrette into a ramekin or in a small serving bowl. Serve together with tofu salads
Recipe Notes
Yield: 3-4 servings