​​Zingy Tofu Salad with a Nutty Crunch

 

 

Ingredients

Serves 4-6
  • 1 box silken tofu
  • 8 red cherry tomatoes
  • 1 stalk celery, thinly diced
  • 50g cucumber, diced diagonally
  • 100g purple grapes, washed
  • 4 quail eggs, cooked, shelled
  • 1 head butter lettuce leaves

Dressing

  • 6 tbsp lime juice
  • 30g chilli padi, finely chopped
  • 30g coriander leaves, chopped
  • 30g mint leaves, chopped
  • 2 tbsp sugar, brown
  • 2 tbsp fish sauce

 
Garnish
  • 10g walnuts
  • 30g almond, dry roasted
  • Fresh mint leaves

Method

  1. Mix all dressing ingredients together. Taste and adjust seasoning if required. Set aside.
  2. Rest tofu in boiling water for 5 to 10 min or till tofu warm through. Remove. When cool, cut into 8 squares. Marinate in the dressing.
  3. Slice 4 cherry tomatoes into halves.
  4. Put celery, cucumber, grapes, quail eggs, tofu and tomatoes into a bowl. Pour the dressing into the salad and toss lightly.
  5. Put lettuce cups in a bowl. Pour dressed salad on top.
  6. Sprinkle with chopped almond and whole walnuts. Garnish with mint leave.
  7. Serve extra dressing on the side.
 
Nutrition Tips
  • Nuts are good sources of vitamin E and other minerals such as potassium, iron, zinc, calcium, phosphorous, magnesium and selenium. Include nuts as part of a well-balanced diet.
  • ​Although nuts contain unsaturated fat, they are generally high in total fat. A diet high in fat may lead to excessive calorie intake and increase the risk of becoming overweight. Hence it is important to eat nuts in moderation.

Chef's Tip

Add nuts and fruits in salads for crunch and varieties.

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