Bean curd (tofu) salad

Ingredients (nutrition)

• 2 teaspoons sweet chilli sauce
• 1 crushed garlic clove
• 1/2 teaspoon grated fresh root ginger
• 2 teaspoons light soy sauce
• 2 tablespoons olive oil
• 8 oz firm tofu, cut into cubes
• 4 oz mangetout, cut into 1 in length
• 4 oz finely shredded red cabbage
• 2 small carrots, cut into matchsticks
• 2 tablespoons chopped peanuts

Cooking Instructions

1. To make the dressing , put the chilli sauce, garlic, ginger, soy sauce and olive oil in a screwtop glass jar and shake well.
2. Place tofu cubes in a medium mxing bowl.
3. Pour the dressing over the tofu and stir.
4. Cover with cling film and refrigerate for 1 hour.
5. Put the mangetout in a small pan, pour boiling water over and leave to stand for 1 minute, then drain and plunge into ice-cold water. Drain well.
6. Add the mangetout, cabbage and carrots to the tofu.
7. Toss together lightly.
8. Before serving, sprinkle with peanuts on top of the salad.

Servings: 4

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