This dish not only looks good, it does you good too. The discovery of Tofu was in China, the story is that a Chinese chef accidently curdled Soya milk when he added Nigari Seaweed – creating Tofu! How lucky for us, a protein that contains all the eight essential amino acids and Iron, Calcium, vitamin B1 to name just a few of it’s nutrients. Healthy eating!

Ingredients

4 serv.

firm tofu↗1 kg
leeks↗100 g
thinly sliced
sesame oil↗30 ml
fresh lime juice↗30 ml
gluten-free soy sauce↗30 ml
honey or 30 ml maple syrup↗30 ml
chili↗2 pieces
finely chopped
garlic↗20 g
finely chopped
ginger↗20 g
finely chopped
vegetable oil↗100 ml
for frying

Step-by-step instructions

1
Cut tofu into 1 inch cubes.
2
Fry tofu for 10-15 minutes or until golden brown on all sides. Drain on paper towels.
3
In a bowl, combine sesame oil, lime juice, soy sauce, honey, chili, garlic, and ginger. Mix well.
4
Toss tofu and leeks in the prepared vinaigrette.

Source: food.com

Original recipe ↗

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