Ingredients 1 Cup Tofu, diced into small cubes.
250 grams (Wombok) Chinese cabbage shredded.
1 Lge stick of celery, use the inner stalk, as it’s less pungent, finely sliced.
4 Shallots or ½ a bunch of Chives diced.
1 Lge carrot peeled and grated.
1 Small red capsicum deseeded and thinly sliced.
½ Cup bean sprouts.
1 Cup fresh Baby Spinach leaves thinly shredded.
½ Cup Rocket leaves.
Roasted Cashew nuts
Marinade. Triple the amount given, because this recipe needed more. Use any leftover Marinade for steamed or stir fried vegetables…
2 Tbs Mirin (sweet Saki for cooking.) Brand - Manjo Mirin
2 Tbs Hoisin sauce
1Tbs Olive Oil
Sesame Oil, 2 to 3 drops or to your liking. Maple Syrup, I just splosh it in to sweeten, or you can use 1 teas brown ‘sticky sugar,’ instead.
1 Small Garlic clove crushed, Optional…
Instructions Put Tofu in a medium bowl, add part of the marinade, and stir to coat. You can do this in the morning if you like, so the flavour absorbs into the Tofu, stir from time to time…
Just prior to preparing salad vegetables, stir fry the Tofu until just crisp, cool in refrigerator while preparing the salad.
Combine salad vegetables in a large mixing bowl.
Add chilled Tofu, extra dressing if needed, and mix through. Serve with cashew nuts over salad…