Tofu salad

 “Tofu is an incredible ingredient that’s very adept at taking on other flavours. ” – Martin Wishart


Cooking Time: 40 minutes

Serves: 4


275g of firm tofu
1 shallot
1 garlic clove
20g of soy sauce
20g of rice wine vinegar

50g of peanut butter
20g of soy sauce
15g of rice wine vinegar
10g of sesame oil
100g of peanut oil
1/2 red chilli

600g of vegetable stock
100g of quinoa
1 Chinese leaf
50g of white radish, (mooli/daikon)
4 breakfast radishes
1 mango
50g of beansprouts
20g of toasted sesame seeds

1) Start by marinating the tofu. Cut the tofu into 3cm square pieces and place into a deep baking tray. Finely chop the shallot and garlic and add this to the tofu, along with the soy sauce and rice wine vinegar. Reserve the to one side for 30 minutes

2) Meanwhile, prepare the salad dressing by placing the peanut butter, soy sauce, rice wine vinegar, sesame oil and the peanut oil into a blender along with the red chilli and 80g of cold water. Blend well until smooth

3) To cook the quinoa, bring the stock to the boil in a large pan and add the quinoa. Cook for 15 minutes until tender, remove the pan from the heat and drain off any excess liquid. Allow the quinoa to steam and season lightly

4) Drain the tofu from the marinade and place in the steamer. Cover with a tight-fitting lid and steam over a pan of simmering water for 5 minutes

5) Chop the Chinese leaf into 2cm pieces and add to a large mixing bowl. Peel the mooli, slice into thin batons and add to the bowl. Slice the breakfast radishes as finely as possible and add to the bowl

6) Peel and cut the mango into long, thin slices and add to the bowl along with the beansprouts. Dress the salad with the peanut dressing and allow to stand for 5 minutes

7) When the salad is ready, place some warm quinoa onto serving dishes and add the dressed salad

8) Place pieces of the tofu on top, sprinkle over the sesame seeds and dress with a couple of spoonfuls of the remaining dressing

Recipe courtesy of Martin Wishart of

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