A SENSATIONAL dish for those who don’t have a lot of time to cook. It is quick and easy, yet effective and still has some important nutrients from the asian green salad and tofu.
Cooking Time
15 minutes
Ingredients (serves 4)
- 80ml (1/3 cup) vegetable oil
- 1 x 200g pkt Japanese tofu (Soyco brand), drained, cut into 2cm cubes
- 1 x 100g pkt baby Asian greens
- 85g (1 1/4 cups) bean sprouts
- 1 1/2 kecap manis
Method
- Heat 1 tbs of the oil in a medium non-stick frying pan over high heat. Add the tofu and cook for 2 minutes each side or until golden. Transfer to a plate lined with paper towel.
- Divide baby Asian greens among serving plates. Top with the bean sprouts and tofu. Place the remaining oil and kecap manis in a small screw-top jar and shake until well combined. Drizzle salad and tofu with dressing and serve immediately.
Notes
- Leftovers: Use the bean sprouts in stir-fries.
From taste.com.au