Author Notes: This dish not only looks good, it does you good too. The discovery of Tofu was in China, the story is that a Chinese chef accidently curdled Soya milk when he added Nigari Seaweed – creating Tofu! How lucky for us, a protein that contains all the eight essential amino acids and Iron, Calcium, vitamin B1 to name just a few of it’s nutrients. Healthy eating! The recipe can be found here – http://www.mynutricounter.com/cilantro-pesto-risoni-with-mango-curry-shrimps/ —Nikki Brown
Serves: 4
Ingredients
-
1000
grams firm tofu
-
100
grams leeks, thinly sliced
-
30
milliliters sesame oil
-
30
milliliters fresh lime juice
-
30
milliliters gluten-free soy sauce
-
30
milliliters honey/maple syrup
-
2
pieces chilli, finely chopped
-
20
grams garlic, finely chopped
-
20
grams ginger, finely chopped
-
100
milliliters vegetable oil for frying
Directions
- Cut tofu into 1 inch cubes.
- Fry tofu for 10-15 minutes or until golden brown on all sides. Drain on paper towels.
- In a bowl, combine sesame oil, lime juice, soy sauce, honey, chili, garlic, and ginger. Mix well.
- Toss tofu and leeks in the prepared vinaigrette.
/27d60ca0-4ae1-46cc-abd5-44a7654ab385--Crisp-Tofu-Leek-Salad.jpg "Crisp Tofu & Leek Salad 2")
Photo by MyNutriCounter
