US-based Rediff reader and food blogger Sonal Gupta sent us this recipe.
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The Tofu Salad is a very healthy, refreshing and super light dish which can be eaten as salad or as a light meal.
Packed with proteins and fewer carbs, it is spicy, hot and crunchy!
Here's the recipe:
Serves: Two
Ingredients
- 1/2 tsp oil
- 1 cup tofu, extra firm chopped in small 1/2 inch cubes
- 3 tbsp cilantro leaves
- 2 tbsp red bell peppers finely chopped
- 2 tbsp ginger minced
- 1 small garlic clove minced
- 1/2 tbsp soy sauce
- 1 green chilli finely chopped
- 1 tbsp peanuts dry roasted and unsalted
- Salt to taste
- 2-3 cabbage leaves cut evenly in broad triangles or circular shape.
- 1 tsbp lemon juice
Method
- Heat the oil in pan. Add 1 tbsp ginger, garlic and chilli to it. Saute for 30 to 45 seconds on low flame.
- Add red bell peppers and 2 and 1/2 tbsp cilantro leaves. Saute for a minute on medium flame.
- Add cubed extra firm tofu and toss well. Pour the soy sauce and salt and toss the dish again.
- Lower the flame and let it pan grill for 3 to 4 minutes. It will make tofu crispy on couple of sides and add more texture. Switch off the flame.
- Lay the cabbage sheets on a microwavable plate and microwave for 30 to 45 seconds to make them slightly soft but not limp. Take them out and pat them dry with kitchen towel paper.
- Place the cabbage leaves in 2-3 layers on the serving platter.
- Scoop some tofu filling and place in the centre.
- Garnish with the remaining cilantro leaves, dry roasted peanuts and some ginger.
- Serve warm! It's absolutely delicious :)
Notes
- You may eat the tofu filling as a salad without any cabbage leaves.
- You may use paneer instead of tofu.
- You may substitute cabbage with lettuce.
- You may also serve the tofu filling in baked wonton sheets.
Photo: simplyvegetarian777.wordpress.com
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