Asian greens and tofu salad

Recipes / Salads

Asian greens tossed with tofu makes a quick and simple quick accompaniment to an oriental inspired feast.

Recipe «Asian greens and tofu salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 3 bunches snake beans, cut into 7cm lengths, 2 bunches baby bok choy, quartered lengthways, washed, 1 bunch coriander, leaves picked, 2 300g pkts firm tofu, drained, cut crossways into 1cm-thick slices, 250ml peanut oil , 100ml soy sauce, 5cm piece fresh ginger, peeled, finely grated .

Ingredients:

  • 3 bunches snake beans, cut into 7cm lengths 
  • 2 bunches baby bok choy, quartered lengthways, washed 
  • 1 bunch coriander, leaves picked 
  • 2 300g pkts firm tofu, drained, cut crossways into 1cm-thick slices 
  • 250ml peanut oil 
  • 100ml soy sauce 
  • 5cm piece fresh ginger, peeled, finely grated 

Instructions

  1. Cook the snake beans in a large saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Use a slotted spoon to transfer to a colander and refresh under cold running water.
  2. Cook the bok choy in the same saucepan of salted boiling water for 1 minute. Drain and refresh under cold running water.
  3. Combine the snake beans, baby bok choy and coriander in a large bowl and gently toss until combined. Cover with plastic wrap and place in the fridge until required.
  4. Place the tofu in a single layer in a large shallow glass or ceramic dish. Whisk together the peanut oil, soy sauce and ginger in a small bowl. Spoon the marinade over the tofu. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
  5. Preheat a barbecue grill or chargrill on high.
  6. Use an egg lifter to transfer the tofu slices to a plate lined with paper towel to drain. Reserve the marinade.
  7. Cook the tofu on preheated barbecue grill or chargrill for 2 minutes each side or until browned and heated through.
  8. Place the snake bean mixture in a large serving bowl and drizzle with half the reserved marinade. Gently toss to combine. Add the tofu to the snake bean salad and drizzle with the remaining marinade. Serve immediately.