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Tofu salad cups

Tofu salad cups

A fresh new way to enjoy tofu.

  • Serves 4
  • Less than 30 minutes
 

INGREDIENTS

  • 2 packets (400g) PnP Livewell tofu
  • 2 Tbsp (30ml) sesame oil
  • 2 tsp (10ml) PnP crushed chilli, garlic and ginger past
  • 2 Tbsp (30ml) soya sauce
  • 1 head cos lettuce or 2 heads baby gem lettuce
  • 1 packet (225g) PnP summer crunch salad
  • 2 limes, cut into wedges
  • 3 Tbsp (45ml) PnP Asian dressing
  • Handful coriander
  • Spring onions, finely chopped

METHOD

  1. Drain and squeeze excess liquid from tofu. Dice and set aside.
  2. Heat oil in a nonstick pan and fry tofu until crisp and heated through. Stir through chilli paste and soya sauce. Set asi
  3. Wash and place cos or baby gem lettuce cups on a platter.
  4. Toss summer crunch salad together and divide between cups.
  5. Top with fried tofu and a squeeze of lime juice each.
  6. Serve drizzled with a little PnP Asian dressing, chopped coriander and spring onion.
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