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.
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.