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Category: Recipes
Prep Time: Cook Time: Total Time:
This recipe is vegan friendly.
Preparation Time
20 minutes
Cooking Time
10 minutes
Ingredients (serves 12)
3 bunches (about 840g) snake beans, cut into 7cm lengths
2 bunches (about 500g) baby bok choy, quartered lengthways, washed
1 bunch coriander, leaves picked
2 300g pkts firm tofu, drained, cut crossways into 1cm-thick slices
125ml (1/2 cup) peanut oil
100ml soy sauce
5cm piece fresh ginger, peeled, finely grated
Method
Cook the snake beans in a large saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Use a slotted spoon to transfer to a colander and refresh under cold running water.
Cook the bok choy in the same saucepan of salted boiling water for 1 minute. Drain and refresh under cold running water.
Combine the snake beans, baby bok choy and coriander in a large bowl and gently toss until combined. Cover with plastic wrap and place in the fridge until required.(best not left overnight)
Place the tofu in a single layer in a large shallow glass or ceramic dish. Whisk together the peanut oil, soy sauce and ginger in a small bowl. Spoon the marinade over the tofu. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
Preheat a barbecue grill or chargrill on high.
Use an egg lifter to transfer the tofu slices to a plate lined with paper towel to drain. Reserve the marinade.
Cook the tofu on preheated barbecue grill or chargrill for 2 minutes each side or until browned and heated through.
Place the snake bean mixture in a large serving bowl and drizzle with half the reserved marinade. Gently toss to combine. Add the tofu to the snake bean salad and drizzle with the remaining marinade. Serve immediately.
Notes
Serves 12 as a side dish, or as part of a banquet.
You can prepare this salad to the end of step 4, 1 day ahead. Continue from step 5, 15 minutes before serving.
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Asian greens and tofu salad
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Category: Recipes
Prep Time: Cook Time: Total Time:
This recipe is vegan friendly.
Preparation Time
20 minutes
Cooking Time
10 minutes
Ingredients (serves 12)
3 bunches (about 840g) snake beans, cut into 7cm lengths
2 bunches (about 500g) baby bok choy, quartered lengthways, washed
1 bunch coriander, leaves picked
2 300g pkts firm tofu, drained, cut crossways into 1cm-thick slices
125ml (1/2 cup) peanut oil
100ml soy sauce
5cm piece fresh ginger, peeled, finely grated
Method
Cook the snake beans in a large saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Use a slotted spoon to transfer to a colander and refresh under cold running water.
Cook the bok choy in the same saucepan of salted boiling water for 1 minute. Drain and refresh under cold running water.
Combine the snake beans, baby bok choy and coriander in a large bowl and gently toss until combined. Cover with plastic wrap and place in the fridge until required.(best not left overnight)
Place the tofu in a single layer in a large shallow glass or ceramic dish. Whisk together the peanut oil, soy sauce and ginger in a small bowl. Spoon the marinade over the tofu. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
Preheat a barbecue grill or chargrill on high.
Use an egg lifter to transfer the tofu slices to a plate lined with paper towel to drain. Reserve the marinade.
Cook the tofu on preheated barbecue grill or chargrill for 2 minutes each side or until browned and heated through.
Place the snake bean mixture in a large serving bowl and drizzle with half the reserved marinade. Gently toss to combine. Add the tofu to the snake bean salad and drizzle with the remaining marinade. Serve immediately.
Notes
Serves 12 as a side dish, or as part of a banquet.
You can prepare this salad to the end of step 4, 1 day ahead. Continue from step 5, 15 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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