Asian chopped salad with jerk fried tofu

Asian chopped salad with jerk fried tofu

Asian Chopped Salad is so quick and easy to make. Together with the sweet and savoury dressing it is irresistible. When I made the salad I served it with a simple jerk fried tofu on top and a drizzle of hot pepper sriracha sauce. But its a big enough salad to eat on its own.

Make the salad

Begin by toasting the cashew nuts in a dry frying pan until toasted all over. remove from heat and allow to cool.

Grate the carrot, the white and red cabbage and place in the serving bowl

Finely dice the red and yellow pepper and the spring onions and place in to the serving bowl

finely chop the coriander and place in the bowl along with the cooled cashew nuts.

Make the dressing – I use a garlic crusher on the peeled garlic and juice the ginger into a small bowl and scrape the crushed ginger into the bowl, then I add the sesame oil, soy sauce, rice wine vinegar, lime juice and the agave syrup into the bowl and mix throughly

Mix the salad together along with the sesame seeds.

When you are about to serve pour the dressing over the salad and mix throughly.

Make the Jerk Tofu

For the Jerk fried Tofu – drain the tofu and cut into cubes and place in a bowl. sprinkle over the cubes the jerk seasoning and mix throughly.

Heat a little oil in a non-stick pan and gently fry the tofu for 10 mins, turning every so often to cook the cubes all over.

When the tofu is ready, take off the heat and reserve

Put a serving of the salad into a bowl and spoon over the fried tofu and drizzle with sriracha sauce.

Eat immediately. Fresh Salads like this do not last more than a day or so, so any left overs cover and place in fridge and eat tomorrow.

Asian chopped salad with Jerk tofu
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5 from 2 votes

Chopped Asian salad with jerk fried tofu

Asian Chopped Salad is so quick and easy to make. Together with the sweet and savoury dressing it is irresistible. When I made the salad I served it with a simple jerk fried tofu on top and a drizzle of hot pepper sriracha sauce. But it's a big enough salad to eat on its own.
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: Asian
Servings: 4 people
Calories: 499kcal

Ingredients

salad

  • 400 g white cabbage – half a cabbage
  • 400 g red cabbage – half a cabbage
  • 2 carrots
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 160 g cashew nuts
  • 15 g sesame seeds
  • 30 g fresh coriander
  • 2 spring onions

dressing

  • 20 g ginger root – thumb sized
  • 1 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 lime
  • 1 tsbp agave syrup

jerk fried tofu

  • 280 g firm tofu
  • 3 tsbp jerk seasoning
  • 2 tbsp sunflower oil
  • 2 tsp sriracha sauce

Method

salad

  • Begin by toasting the cashew nuts in a dry frying pan until toasted all over. remove from heat and allow to cool.
  • Grate the carrot, the white and red cabbage and place in the serving bowl
  • Finely dice the red and yellow pepper and the spring onions and place in to the serving bowl
  • finely chop the coriander and place in the bowl along with the cooled cashew nuts.
  • Make the dressing – I use a garlic crusher on the peeled ginger and juice it into a small bowl and scrape the crushed ginger pieces into the bowl, then I add the sesame oil, soy sauce, rice wine vinegar, lime juice and the agave syrup into the bowl and mix throughly
  • Mix the salad together along with the sesame seeds.
  • When you are about to serve pour the dressing over the salad and mix throughly.
  • When you are ready to place up, pour the dressing over the salad and mix well.

tofu

  • For the Jerk fried Tofu – drain the tofu and cut into cubes and place in a bowl. sprinkle over the cubes the jerk seasoning and mix throughly.
  • Heat a little oil in a non-stick pan and gently fry the tofu for 10 mins, turning every so often to cook the cubes all over.
  • When the tofu is ready, take off the heat and reserve
  • Put a serving of the salad into a bowl and spoon over the fried tofu and drizzle with sriracha sauce.
  • Eat immediately. Fresh Salads like this do not last long, so any left overs eat the next day.

Notes

The quantities are really approximate – I would create this salad using what salad veg I had in the fridge, its the dressing that makes this dish come alive.
Just go with what looks good in the bowl, you could use sugar snap peas, bean sprouts, baby sweet corn etc..

Nutrition

Calories: 499kcal | Carbohydrates: 39g | Protein: 19g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Sodium: 402mg | Potassium: 1039mg | Fiber: 10g | Sugar: 13g | Vitamin A: 8101IU | Vitamin C: 198mg | Calcium: 259mg | Iron: 6mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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