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Szechwan Tofu Salad




Source of Recipe


The cooking of Szechwan and Hunan


Recipe Introduction


Serve hot or cold as an appetiser or main dish
Adapted from The cooking of Szechwan and Hunan
By Windward.
Edited by Carol Jacobson.


List of Ingredients




1 1 Package firm tofu cut into chunks
2 tbsp olive oil
5-6 fresh lettuce leaves
2 1/2 tablespoons sesame paste
1 cucumber, peeled and shredded
2 tablespoons vegetable stock
1 tablespoon toasted white sesame seeds
(optional)
1 tablespoon sesame oil
2 tablespoons light soy sauce
1 tablespoon Chinese brown vinegar
1 tablespoon grated fresh ginger
2-3 teaspoons finely chopped garlic
1/2 teaspoon salt
1 tablespoon brown unrefined sugar

Recipe



Fry the tofu in the olive oil for a few minutes and then add the stock. Leave the tofu to soak in the stock for at least ten minutes.
Drain well and rub a little sesame oil over the chunks.
Line plate with lettuce and pile cucumber and tofu on top. Sprinkle on the sesame seeds, if used.
Mix sauce ingredients, stirring thoroughly. Serve separately as a dip or pour over tofu.