A Doctor's Favourite Salad

15 mins
Serves 1
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Directions

  1. 1Drain the tofu well and slice it into cubes.
  2. 2Drain the tofu well and slice it into cubes.
  3. 3Drain the tofu well and slice it into cubes.
  4. 4Mix the tofu and cornflour together until all pieces are coated.
  5. 5Mix the tofu and cornflour together until all pieces are coated.
  6. 6Mix the tofu and cornflour together until all pieces are coated.
  7. 7Add some oil to a pan over medium-high heat. Add the tofu and fry each side for about 4 minutes until golden brown.
  8. 8Add some oil to a pan over medium-high heat. Add the tofu and fry each side for about 4 minutes until golden brown.
  9. 9Add some oil to a pan over medium-high heat. Add the tofu and fry each side for about 4 minutes until golden brown.
  10. 10Cook the quinoa according to the package instructions.
  11. 11Cook the quinoa according to the package instructions.
  12. 12Cook the quinoa according to the package instructions.
  13. 13Chop all the salad ingredients and add them to a bowl along with the cooked tofu.
  14. 14Chop all the salad ingredients and add them to a bowl along with the cooked tofu.
  15. 15Chop all the salad ingredients and add them to a bowl along with the cooked tofu.
  16. 16Mix together the dressing ingredients. If too thick, slowly add some water to get a pourable consistency.
  17. 17Mix together the dressing ingredients. If too thick, slowly add some water to get a pourable consistency.
  18. 18Mix together the dressing ingredients. If too thick, slowly add some water to get a pourable consistency.
  19. 19Add the dressing to the bowl and mix well.
  20. 20Add the dressing to the bowl and mix well.
  21. 21Add the dressing to the bowl and mix well.

Ingredients

  • 280 g tofu
  • 280 g tofu
  • 280 g tofu
  • 2 tbsp cornflour
  • 2 tbsp cornflour
  • 2 tbsp cornflour
  • 175 g quinoa
  • 175 g quinoa
  • 175 g quinoa
  • 0.5 cucumber
  • 0.5 cucumber
  • 0.5 cucumber
  • 1 red pepper
  • 1 red pepper
  • 1 red pepper
  • 1 carrot
  • 1 carrot
  • 1 carrot
  • 200 g edamame
  • 200 g edamame
  • 200 g edamame
  • 100 g red cabbage
  • 100 g red cabbage
  • 100 g red cabbage
  • 3 spring onions
  • 3 spring onions
  • 3 spring onions
  • 100 g coriander
  • 100 g coriander
  • 100 g coriander
  • 0.25 cup peanuts
  • 0.25 cup peanuts
  • 0.25 cup peanuts
  • 0.25 cup peanut butter
  • 0.25 cup peanut butter
  • 0.25 cup peanut butter
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp lime juice
  • 2 tbsp lime juice
  • 2 tbsp lime juice
  • 1 tbsp sriracha
  • 1 tbsp sriracha
  • 1 tbsp sriracha
  • 2 tsp sesame oil
  • 2 tsp sesame oil
  • 2 tsp sesame oil
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 2 tsp ginger
  • 2 tsp ginger
  • 2 tsp ginger

Equipment

panbowl