I have a few posts in-progress, but as I attempt to turn the verbal slush into a coherent post, I’ll distract you with another delicious and healthy recipe instead 😉
Neither my husband nor I are huge fans of tofu.. but this was actually not too bad (340 cal).
– 125g tofu
– 25g fresh ginger
– 2 tbsp light soy sauce
– 1 garlic clove, crushed
– 1 tbsp rice vinegar
– 2 tbsp vegetable oil
– 1 bunch spring onions, sliced
– 40g cashew nuts
– 1 small mango
– 1/2 iceberg lettuce
– 2 tbsp water
Pat tofu dry with kitchen paper towel and cut into 1cm cubes. In a small bowl, whisk together, soy sauce, ginger, garlic and vinegar. Add the tofu and let marinate for at least 15 mins.
Lift tofu from marinade with a fork, drain it and keep the marinade aside. Heat oil in a frying pan and toss in the tofu for about 3 mins until golden. Drain and keep warm.
Add spring onion and cashews to the pan and fry for 30 sec. Add mango to pan and fry for 30 second just to warm through.
Pile lettuce on a plate and scatter tofu, spring onion and cashews on top.
Warm leftover marinade in pan with the water and drizzle on top of salad as dressing.
Pretty darn filling for a salad!!