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Fish mint root and tofu salad
Serves 4 Starters and mains
Ingredients
- 250g firm tofu, drained
- 60ml vegetable oil
- 200g fish mint root, cut into 3cm lengths
- 1 handful fish mint leaves
- 1 handful mint leaves
- 1 handful coriander, roughly chopped
- 8 garlic chives, roughly chopped
- ¼ red pepper, finely sliced
For the dressing
- 2tsp brown sugar
- 1tbsp Chinese black vinegar
- ½tbsp light soy sauce
- ½tsp sesame oil
- 1 pinch of chilli flakes
- 2 garlic cloves, finely chopped
- 2.5cm piece of fresh ginger, finely sliced
- 1 spring onion, finely sliced
Method
Combine the dressing ingredients in a mixing bowl. Stir until sugar has dissolved. Set aside to allow flavours to infuse for 10 minutes.
Cut the tofu into large cubes. Heat the vegetable oil in a small saucepan and fry over a medium heat for 4-5 minutes, turning until browned on all sides.
Remove the tofu with a slotted spoon and place in a large mixing bowl. Add the remaining salad ingredients, pour on the dressing and toss well.
Transfer to a platter and serve.
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