RECIPE :: Tamari and ginger marinated tofu salad
I never thought of tofu as a salad item until I was looking for some ideas for an oriental buffet for some friends and discovered yet another use of this wonderful food. Due to the method of marinating that I’ve chosen to do, this takes a day to make but it is well worth it.
Ingredients
1tbsp of tamari,
2tbsp of ginger juice,
1tsp of paprika,
juice of ½ a lemon and
350g of firm tofu.
4 spring onions and
250g of beansprouts.
Method
| 1) |
To make the tofu; cold press the tofu by wrapping it in lots of kitchen paper and place a weighted plate on top of it to remove as much of the liquid as possible. This should be done for at least 6 hours or leave it overnight. |
| 2) |
The next day you can unwrap the tofu and dice into ¾ inch cubes.
Mix the tamari, ginger juice, paprika and lemon juice and pour over the tofu. Leave covered for 2 hours.
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| 3) |
Mix the tamari, ginger juice, paprika and lemon juice and pour over the tofu. Leave covered for 2 hours. |
| 4) |
When you are ready to serve shred the spring onions and mix with the beansprouts. Take the left over tofu marinade and mix in with the onions and beansprouts. |
| 5) |
To serve; place the tofu on a plate and throw the onions and beansprouts over them. |
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