Asian Tofu and Sprout Bowl
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 14 ozs firm Tofu (cubed)
- 3 Tbsps light soy sauce
- 3 Tbsps Lime juice
- 1 cup soybean
- salt
- 1 handful Bean sprout
- ½ Cucumber (thinly sliced)
- 1 red chili pepper (sliced)
- freshly ground peppers
- 1 Tbsp Corn starch
- vegetable oil (for deep frying)
- 2 Tbsps water
- ½ tsp brown sugar
- 4 Tbsps sesame oil
- To garnish
- Cress
Preparation steps
1.
Toss the tofu cubes in 2 tablespoons soy sauce and 1 tablespoon lime juice. cover and chill for 15 minutes.
2.
Cook the soya beans in a pan of boiling salted water for about 10 minutes, rinse and drain well.
3.
Pat dry the tofu and season well with salt and pepper, then sprinkle with the cornflour.
4.
Heat the oil in a large heavy-based pan and cook the tofu for 3-4 minutes. Drain on absorbent kitchen paper.
5.
Mix together the remaining soy sauce, lime juice, water and sugar. Season with salt and pepper and stir in the sesame oil.
6.
Arrange the salad ingredients on serving plates. Place the tofu on top and serve garnished with cress.
