Meera Sodha here, dishing out some serious flavor that’s close to my heart. You see, this recipe isn’t just for you; it’s for me too. It’s a mix of zesty, sweet, and sour, all packed into a crispy salad. It’s bold but cozy, offering warmth and crunch. And guess what? It’s a speedy one, perfect for this merry season.
Ingredients and Serves (4 People)
Let’s gather the goods. You’ll need a 28cm nonstick frying pan for this dish. Pair it up with some jasmine rice, cooked beforehand, as it stays warm for an hour after cooking. Also, grab some mushroom stir-fry sauce, usually found in larger supermarkets.
Tofu Tango (20 min)
Start by prepping the tofu. Dab it with kitchen paper to get rid of any excess water, then dice it into 2½cm cubes. Toss those cubes in a bowl with cornflour until coated and set aside.
Heat half a tablespoon of oil in a wide nonstick pan on medium heat. Sizzle those lime halves cut-side down for about three minutes till they’re nicely blackened. Move those limes to a plate, pour in three more tablespoons of oil into the pan, and fry up the tofu cubes in a single layer till golden brown on both sides, about six minutes in total. You might need a bit more oil for the second batch.
Once all the tofu’s beautifully browned, chuck in three more tablespoons of oil. Toss in the chopped onion and cook it up for 10 minutes till it’s soft and turning a bit golden. Add in the garlic, shredded spring onions, mushroom stir-fry sauce, soy sauce, sugar, and black pepper. Stir it up, get all those flavors mingling, then toss the tofu back in. Squeeze in the juice from one of those burnt lime halves, stir it all up till it’s a thick, delicious glaze, and take it off the heat.
Salad Shuffle (10 min)
Now, let’s tackle the salad. Grab a bowl and throw in the finely sliced red onion, little gem lettuce leaves (sans the base), quartered cherry tomatoes, and a pinch of salt. Drizzle in a couple of tablespoons of oil and a tablespoon of that burnt lime juice from another half. Mix it all up with your hands and dump it on a big platter. Nestle those lovely tofu cubes among the salad leaves.
Slice up the remaining burnt lime halves into wedges, perfect for squeezing over the dish at the table. Serve it up with a bowl of jasmine rice on the side, and you’ve got yourself a tangy, peppery tofu sensation that’ll knock your socks off!
This recipe is a little bit of everything – a burst of flavors that’ll make your taste buds do a happy dance. Plus, it’s speedy enough to whip up for a festive feast without breaking a sweat!
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