Serves: 2
INGREDIENTS
1 bag Taylor Farms Chopped Salad, or salad base of your choice
half a block of firm tofu
2 tablespoons soy sauce
1½ teaspoons toasted sesame oil
½ teaspoon ume plum vinegar
1 teaspoon fresh grated ginger
1 teaspoon coconut oil
2 tablespoons chopped green onion
1–2 tablespoons black sesame seeds
METHOD
Slice tofu into ½-inch thick slices, cutting each slice lengthwise into smaller strips in the size you prefer. Lay flat on a large plate.
In a small bowl, whisk together soy sauce, toasted sesame oil, ume plum vinegar, and fresh grated ginger. Pour marinade over tofu strips, coating evenly. Let set for five minutes, then flip and give them a good soak on the other side. Let rest for another 3–5 minutes.
Heat a large cast-iron or non-stick frying pan over medium flame with 1 teaspoon coconut oil. Add 2 tablespoons chopped green onion, and sauté for 1–2 minutes, until beginning to crisp and brown. Add tofu strips in a single layer and sprinkle with ½ tablespoon black sesame seeds. Pour in remaining marinade. Sear tofu for 2–3 minutes on each side, sprinkling with additional black sesame seeds once you flip, until a crisp layer forms. Remove from heat and set aside.
Prepare and dress salad according to instructions, and top with sesame seared tofu.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!