Tofu salad with avocado and sprouts

Recipe from: 5/1/2002 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • olive oil for frying
  • 200
    block firm tofu, cubed
  • rice or potato flour for dusting, with some sesame seeds thrown in
  • 4
    sheets nori
  • soya sauce for dipping
  • 1
    large avocado or 2 small ones, peeled and sliced
  • 2
    spring onions, sliced
  • handful of pumpkin seeds, toasted
  • 2
    carrots, peeled and then sliced into ribbons with a potato peeler
  • 2
    generous handfuls of sprouts of your choice



Heat a thin layer of olive oil in a non-stick pan.
Dip blocks of tofu in soya sauce and then dust in the flour and sesame mix.
Fry for about 30 seconds, until golden brown, and drain on kitchen paper.
Meanwhile, lay a sheet of nori on 4 separate plates.
Build a salad on top of each sheet of nori using avocado, spring onion, seeds, carrots and sprouts.
Just before serving, top with fried tofu and drizzle with a dash of good soya sauce.
Try the organic low wheat or light soya sauces.

This salad is also great with smoked tofu.
Try a Sauvignon Blanc or a Cap Classique with this salad.
If you use smoked tofu, match it with a wooded Sauvignon Blanc (often called Blanc Fumé).


Read more on: pulses  |  shallow-fry

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