Chinese Tofu Salad

Recipe courtesy of "Eat Yourself Smart" by Charlie Ayers, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Chinese Tofu Salad

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    1 head cos lettuce, inner leaves only, cut across into 1 cm ( 1/2 in) pieces 1/4 bunch fresh coriander leaves, coarsely chopped
    1/2 small head Chinese cabbage, finely shredded 2 tsp toasted sesame seeds
    1 large red pepper, cut in thin strips 9 wonton wrappers, thawed if frozen, cut in half and then across into 5 mm ( 1/4 in) strips
    2 spring onions, cut in thin slices on the bias Peanut oil for frying
    200 g (7 oz) packet baked savoury (or smoked) tofu, cut into 1/4 in (5 mm) strips Kosher salt
    2 oz (60 g) fresh sunflower sprouts or bean sprouts, rinsed and drained


    Prep: 30 min Total: 30 min (Quick)
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    • 1

      First make the wonton crisps. Heat 1cm ( 1/2 in) peanut oil in a frying pan until the oil bubbles when you touch a chopstick to it (about 180°C/350°F). Add the wonton strips, a handful at a time, and fry until they are brown and crisp, about 15 seconds. Watch carefully to be sure they don’t burn. As they are done, use a slotted spoon to transfer them to a plate lined with kitchen paper to drain. Sprinkle lightly with salt.

    • 2

      Whisk together the grapeseed oil, peanut butter, vinegars, soy sauce, chilli flakes, sesame oil, honey, garlic, and ginger in a mixing bowl until smooth. Add salt and pepper to taste.

    • 3

      Just before serving, add the lettuce, cabbage, red pepper, spring onions, tofu, sprouts, coriander, and sesame seeds to the dressing and toss to coat everything evenly.

    • 4

      Pile the salad onto four serving plates and top with the wonton crisps. Serve immediately.

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