Meals and Courses

  • 100 g (3½ oz) firm tofu, sliced into thin strips
  • ½ teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 tablespoon soy sauce
  • 1 garlic clove, crushed
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and finely grated
  • 1 teaspoon lemon juice
  • ½ teaspoon wasabi paste
  • 75 g (3 oz) shredded lettuce
  • 1 small tomato, sliced
  • 2 teaspoons finely chopped spring onion
  • 1 garlic clove, crushed
  • ½ fennel bulb, finely sliced
  • 25 g (1 oz) alfalfa sprouts
  • 25 g (1 oz) sunflower seeds
  • 1 tablespoon lime juice
  • ½ avocado, sliced
  • salt and pepper
  • 1 tablespoon olive oil

To make the marinade, mix the olive oil, soy sauce, garlic, ginger, lemon juice and wasabi in a shallow, non-metallic dish. Add the tofu, stir well and chill until required.

To make the salad, put the lettuce, tomato, spring onion, garlic, avocado, fennel and alfalfa sprouts in a bowl. Add the sunflower seeds and lime juice. Season with salt and pepper and toss well. Cover and chill until required.

When ready to serve, heat a heavy-based frying pan and add a small amount of oil. Fry the tofu strips until golden brown on both sides. Peel, stone and slice the avocado and add to the salad with the oil. Toss and top with tofu. Serve immediately with the alfalfa salad.

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