Name: Tofu salad with avocado and sprouts
Yield: 4 servings
Cuisine: Asian
Ingredients: 0.00 olive oil for frying; 200.00 g tofu cubed; 0.00 rice flour or potatoe flour; 4.00 sheets nori; 0.00 soy sauce for dipping; 1.00 avocado sliced; 2.00 spring onions sliced; 0.00 pumpkin seeds toasted; 2.00 carrots peeled, ribboned; 2.00 sprouts

Recipe Disclaimer

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Ingredients (10)

0.00	olive oil — for frying
200.00 g	tofu — cubed
0.00	rice flour — or potatoe flour
4.00	sheets nori
0.00	soy sauce — for dipping
1.00	avocado — sliced
2.00	spring onions — sliced
0.00	pumpkin seeds — toasted
2.00	carrots — peeled, ribboned
2.00	sprouts

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Method:

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.

Tips

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).