Tofu Salad

This is a nice summer or late night snack if you don't fancy a heavy meal. It's healthy too!

The Tofu

Drain 1 pack of very firm tofu and cut into bite-size cubes.

Mix together 1 tbsp tomato puree, 1 tsp soy sauce, 3 cloves chopped garlic, some finely chopped ginger, a chopped chilli, a splash white wine vinegar, and a grind of black pepper.

Put the tofu in a bowl and pour the sauce in and mix. Leave the tofu in the fridge. The longer you leave it the more the tofu will absorb the flavours. 24 hours is best but it's not crucial.

The Salad

OK, confession time. I buy the bags of mixed salad. There, I've said it. Shame on me. But I'm growing salad leaves this year in the garden and hopefully so are you.

Spruce the salad up with finely sliced red onion, quartered cherry tomatoes, sliced yellow pepper etc.

Heat some sunflower oil in a non-stick pan, when it's hot add the cubes of tofu. If there is excess sauce in the bowl leave it in the bowl for now.

Fry the tofu until it has browned on all sides, pour in the rest of the sauce and turn off the heat.

Mix the cooked tofu with the salad and eat.