Crisp Tofu & Leek Salad

he discovery of Tofu was in China, the story is that a Chinese chef accidently curdled Soya milk when he added Nigari Seaweed – creating Tofu!


prep 0:10       total 0:20


4 servings



1kg/2.2lb firm tofu
100g/3.5oz leeks, thinly sliced
30ml/1fl oz sesame oil
30ml/1fl oz fresh lime juice
30ml/1fl oz gluten-free soy sauce
30ml/1fl oz honey/maple syrup
2 pieces chilli, finely chopped
20g/0.75oz garlic, finely chopped
20g/0.75oz ginger, finely chopped
100ml/3.33fl oz vegetable oil for frying


1. Cut tofu into 1 inch cubes.
2. Fry tofu for 10-15 minutes or until golden brown on all sides. Drain on paper towels.
3. In a bowl, combine sesame oil, lime juice, soy sauce, honey, chili, garlic, and ginger. Mix well.
4. Toss tofu and leeks in the prepared vinaigrette.

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