Crisp Tofu & Leek Salad

Crisp Tofu & Leek Salad

November 28, 2018

This dish not only looks good, it does you good too. The discovery of Tofu was in China, the story is that a Chinese chef accidently curdled Soya milk when he added Nigari Seaweed – creating Tofu! How lucky for us, a protein that contains all the eight essential amino acids and Iron, Calcium, vitamin B1 to name just a few of it’s nutrients. Healthy eating!

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: Serves 4


1kg/2.2lb firm tofu

100g/3.5oz leeks, thinly sliced

30ml/1fl oz sesame oil

30ml/1fl oz fresh lime juice

30ml/1fl oz gluten-free soy sauce

30ml/1fl oz honey/maple syrup

2 pieces chilli, finely chopped

20g/0.75oz garlic, finely chopped

20g/0.75oz ginger, finely chopped

100ml/3.33fl oz vegetable oil for frying


1. Cut tofu into 1 inch cubes.

2. Fry tofu for 10-15 minutes or until golden brown on all sides. Drain on paper towels.

3. In a bowl, combine sesame oil, lime juice, soy sauce, honey, chili, garlic, and ginger. Mix well.

4. Toss tofu and leeks in the prepared vinaigrette.

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