Sides and Salads Recipes - Tofu and Broccoli Salad Recipe

Ingredients

• 250g/9oz firm tofu, drained and cubed, or 250g/9oz smoked tofu, cubed

• 250g/9oz broccoli, cut into large florets

• 15ml/1 tbsp olive oil

• 1 garlic clove, finely chopped

• 350g/12oz/4 1/2 cups chestnut mushrooms, sliced

• 4 spring onions (scallions), thinly sliced

• 75g/3oz/3/4 cup pine nuts, toasted 

For the marinade:

• 1 garlic clove, crushed

• 2.5cm/1 in piece fresh root ginger, finely grated

• 45ml/3 tbsp soy sauce

• 45ml/3 tbsp tamari soy sauce

• 45ml/3 tbsp Chinese rice wine or dry sherry

• 1.5ml/1/4 tsp cumin seeds, toasted and coarsely crushed

• 1.5ml/1/4 tsp caster (superfine) sugar

• ground black pepper

Serves 4

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Method:

1. Prepare the marinade by stirring all the ingredients together in a jug (pitcher). Place the tofu cubes in a bowl, pour in the marinade, toss to coat and leave to marinate for at least 1 hour.

2. Meanwhile steam the broccoli for 4-5 minutes, until just tender, then refresh under cold running water. Drain well then place in a large bowl.

3. Heat the oil in a large, heavy frying pan or wok. Add the garlic and stir-fry over a low heat for 1 minute, until golden. Do not allow the garlic to burn.

4. Add the mushrooms to the pan and fry over a high heat for 4-5 minutes, until cooked through. Add to the broccoli and season with ground black pepper.

5. Once marinated, toss the tofu and its marinade with the broccoli, mushrooms and spring onions. Sprinkle with the pine nuts and serve immediately.

Note: This bold-flavored salad could be served with buckwheat to make a delicious meal.