Try a meat-free meal one night this week. This tasty salad will change the way you think about tofu, which is made from soy milk and is of Chinese origin.
Serves 4
500g fresh soy beans (edamame)
1 baby cos lettuce, shredded 300g organic soft tofu
1 tbsp oil
2 cloves garlic, sliced
2 tbsp low-salt soy sauce
1 tbsp sake
1 tbsp mirin
1 tbsp sugar
1 avocado, sliced
1 Cook the soy beans in a large pan of boiling water for about 5 minutes. Rinse with cold water and peel. Put soy beans and lettuce into a bowl and mix to combine.
2 Slice the tofu and pat dry. Heat the oil in a frypan and cook the tofu over a medium heat until crisp and golden brown on both sides.
3 Remove from the pan, add the garlic, soy, sake, mirin and sugar and bring to the boil. Reduce heat and simmer for 2 minutes. Remove from heat and cool slightly.
4 Serve tofu on a bed of the soy bean and lettuce salad, top with tofu and sliced avocado and drizzle with the dressing.