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Fried Tofu salad with Tahini and Soy dressing

Prep Time:

20 Minutes

Cook Time:

5 Minutes


2 Servings



About the Recipe

Tofu is probably the most versatile source of non-meat protein. It can be eaten in its raw state, simmered, grilled, baked, deep fried - you name it. For this recipe, the cotton tofu is fried to impart some flavour and texture. Your daily protein gets a further boost from the tahini in the dressing.


400g firm tofu

40g rocket, rinsed

130g green & red gem lettuce, rinsed and cut into bite sized pieces

50g red bell pepper

50g yellow bell pepper

150g sugar snaps

100g baby tomatoes

3 tbsp vegetable oil

2 tbsp tahini paste

1 tbsp soy sauce

2 tbsp sushi vinegar

2 tsp fried shallots for topping (optional)

some kitchen paper


remove the strings from the sugar snaps and rinse

wrap the tofu block in a sheet or two of kitchen paper todrain the excess water from the tofu. set aside for 10 minutes 

removed the seeds from the peppers, rinse and then thinly slice 

remove the tofu from the kitchen paper, cut in half lengthways, then cut into 1 cm / 1/2 inch cubes

to make the sesame dressing:

mix the tahini paste and 2 tbsp of the veg oil, then add the soy sauce & sushi vinegar and mix or blend well

back to the tofu salad:

boil the sugar snaps in a pan for 2 minutes before draining and setting aside

heat 1 tbsp of oil in a frying pan, fry the tofu for 1 minute over a high heat, then turn over and fry for a further 1 minute

mix together the rocket, lettuce, bell peppers & sugar snaps in a bowl

to assemble, put 1/2 the salad on each plate plate, add 1/2 of the tofu and tomatoes topped with some fried shallot

drizzle with the dressing before serving

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