Meals and Courses

  • 225 g (7½ oz) firm tofu, drained
  • 3 tablespoons light soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons chopped coriander
  • 1 small red chilli, deseeded and finely chopped
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and grated
  • 175 g (6 oz) bean sprouts
  • 6 spring onions, cut into strips
  • ¼ head of Chinese leaf, trimmed and finely shredded
  • 6 tablespoons salted peanuts

Cut the tofu into 2.5 cm (1 inch) cubes, put in a bowl with 1 tablespoon of the soy sauce, the hoisin sauce, sesame oil, coriander, chilli and ginger and gently toss to mix. Cover and leave to marinate in the refrigerator for 2 hours or overnight.

Put the bean sprouts, spring onions, Chinese leaf and peanuts in a large bowl and toss well. Add the remaining 2 tablespoons soy sauce and toss to lightly coat.

Heat a griddle pan until hot, add the marinated tofu and cook over a high heat, turning occasionally, for 2–3 minutes until lightly scorched on all sides. Toss into the salad ingredients and serve.

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