Preparation time:15 minutes
Cooking time: 5 minutes
Serve: 2 person
⅓tsp ground turmeric
⅓tsp ground cumin
⅓tsp ground red chilli
½tsp chopped mint
½tsp soya sauce
1tbsp rapeseed oil
1tsp lemon juice
1tbsp sliced green beans
1tbsp sweet corn kernel
4 halved cherry tomatoes
4 halved red radish
¼ tsp salt
1small bowl shredded iceberg lettuce
1tbsp rapeseed oil for salad and fry tofu
Slice tofu in small thick rectangular pieces and transfer to a plate.
Marinate tofu with the above spices – chilli, turmeric, cumin, salt, oil, lemon juice, soya sauce and mint. Cover and leave to the side.
Take a wide salad bowl and add the salad ingredients; iceberg, tomato, radish, green bean, oil, salt, corn, lemon juice.
Mix gently until they are combined well, cover and leave on side while cooking tofu.
Heat a non-stick pan with oil and place the marinated tofu. Pan fry in high heat for a minute each side or until crisp and brown.
Place the prepared salad on a plate and add pan-fried tofu on top of the salad and serve.