Ingredients

The following ingredients have 2 Servings
  • 2 carrots, shaved into ribbons
  • 1 red pepper, in thin strips
  • a wedge of cabbage, sliced finely
  • ½ long cucumber, sliced into half-moons
  • 1 small daikon (Japanese radish), sliced into half-moons
  • ½ red chilli, sliced thinly
  • 1 spring onion, sliced thinly
  • handful of fresh mint and/or coriander
  • 1 tbsp of neutral oil
  • 2 tbsp of lime juice
  • 2 tbsp tamari or soy sauce
  • 2 tsp maple syrup
  • 1 tsp toasted sesame oil
  • 200 g firm tofu, pressed*
  • 2 tbsp peanut oil, for frying
  • 2 tbsp cornstarch / cornflour
  • 2 tbsp maple syrup
  • 1½ tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tsp Sriracha or chilli paste
  • 1 tsp liquid smoke

Instruction

  • Cut pressed tofu into long, thin strips. Pour about a tablespoon of tamari or soy sauce over them and give them a gentle stir - no need to soak them. Arrange on a clean plate and dust with a thin layer of cornflour.
  • Heat up 2 tbsp of oil in a small pan. Once the oil becomes hot, fry tofu pieces on a medium-hot flame until they crisp up nicely. Be sure to turn them around frequently.
  • In a small bowl, mix together oil, lime juice, tamari (or soy sauce), maple syrup and sesame oil to make a dressing.
  • Mix all the glaze ingredients together (2 tbsp maple syrup, 1½ tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp Sriracha and 1 tsp liquid smoke) in a small pot. Whisk in 1 tbsp of cornstarch and let the mixture come to the boil. Boil for 1-2 minutes until it thickens. Set aside to cool.
  • Combine all the salad ingredients together in a large bowl and stir the dressing through it. Put fried tofu into the glaze and coat well. Serve on top of the dressed salad.