Black Pepper Tofu Salad
4 cakes firm, white tofu
Salt for sprinkling
Crushed black peppercorns
2 tsp oil
2 dark green ‘Japanese’ cucumbers
1 purple onion
A few lettuce leaves
2 large cloves garlic, chopped
1 red chilli, seeded and chopped
2 tbsp lime juice
1 tbsp water
2 tsp sugar
¼ tsp salt
1. Cut tofu into slices slightly thicker than half a centimetre. Mop up any excess moisture with paper towels and sprinkle lightly with salt and crushed pepper.
2. Heat 1 tsp oil in a non-stick frying pan over medium heat and fry half the tofu slices until lightly seared on both sides. Remove onto a plate, heat the remaining teaspoon of oil and fry the remaining tofu slices. Set aside to cool.
3. Cut each cucumber into half (crosswise) and then into thin slices lengthwise – to make ‘ribbons’. Cut onion into half lengthwise and then into thin slices.
4. Place the cooled tofu, cucumber and onion in a mixing bowl. Combine the dressing ingredients together in a small bowl and pour over the salad ingredients in the mixing bowl. Toss gently before serving on a lettuce-lined serving plate or bowl. Eat soon after assembly.