Did anyone else miss a nice Chinese dish during the lockdown? This recipe from Carolines book A happy healthy you, personally solved this for me. The zingy salad base of rocket, carrot and red pepper strips in an exotic lime and sesame oil dressing is light and delicious, making the perfect companion to the crunchy tofu which is oven grilled marinated in a finger licking homemade peanut butter satay sauce. Satay sauce is a typical chinese creamy sauce made of peanuts. I have already posted about the super nutritional powers of tofu: it’s a good source of protein, calcium and phytoestrogens, which make tofu the perfect ally for menopausal women as it has been found that it can reduce hot flashes and help retain bone density. Just be careful that its not GMO, as soy is number one GMO ingredient in the US.
Ingredients (for two people)
-200grs rocket leaves
-1 red bell pepper, thinly cut in stripes
-1 carrot, thinly cut in stripes
-1 tbs black sesame
For the salad sauce:
-zest & juice of 1 lime
-1 tsp maple syrup
-1 tsp grated fresh ginger
1 tbs sesame oil
For the satay sauce
1 garlic clove, minced
2tbs peanut butter
1tsp maple syrup
1tbs soy or tamari sauce
1 tbs coconut or almond milk
200gr block of hard tofu, cut in squares
Preparation
- Mix all the salad sauce ingredients in a cup and stir well
- Assemble the salad in a big bowl and pour over the sauce. Refrigerate while making the tofu.
- Mix together all the ingredients for the satay sauce.
- Thread the tofu pieces onto skeweres and rub around half of the satay paste on them. Leave the rest of the paste to rub on the skewers after they are oven grilled.
- Grill the tofu skewers for around 10mins until they become golden brown.
- Remove from the grill and rub around the remaining paste.
- Serve on the bed of rocket salad and sprinkle some black sesame all over.