"Crunchy Asian tofu salad with smoky puy lentils, tenderstem broccoli, sugar snap peas, beetroot, kale & radish. Lime & soy dressing"
Crunchy Asian tofu salad
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 10mins
Cook time: 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pack tofu
- 3 tablespoons soy sauce
- 6 finely sliced radishes
- 1 pack tenderstem broccoli
- 1 pack sugar snap peas
- 4 handfuls of kale
- juice of 1 lime
- 1 pack beetroot, quartered
- 1 pack cooked puy lentils
- Salt & pepper
Method
Step 1
Heat a pan with oil. Add the tofu and the 2 tbsps soy sauce. Cook until brown and crispy on outside, usually 10 minutes.
Step 2
Steam the broccoli, sugar snap peas and kale for 3 minutes. The broccoli and sugar snap peas should be nice and crunchy. Drain.
Step 3
Mix all ingredients except the tofu into a mixing bowl. Season with salt and pepper, add the juice of a lime and the last tablespoon of soy sauce.
Step 4
Divide into bowls and top with the tofu.