Tofu, Mango and Sesame Salad


400g/14oz tofu

2 tablespoons sesame seeds

1 head oakleaf lettuce

1 large, ripe mango

2 tablespoons soya sauce

Freshly ground black pepper

3 tablespoons sesame oil

2 tablespoons lemon juice

125ml/4fl oz cream

1-2 teaspoons fresh root ginger

2 teaspoons clear honey

1 tablespoon snipped chives


Cut the tofu into 1cm/halfinch slices and put them on a clean, folded tea towel.

Cover with a board, weigh it down and leave for about 15 minutes.

Meanwhile, toast the sesame seeds in a pan over moderate heat, turning frequently.

Separate the oakleaf lettuce into leaves, wash and shake dry.

Peel the mango, cut the flesh into thin strips and discard the stone.

Drizzle half the soya sauce over the tofu slices and sprinkle with pepper.

Heat 1 tablespoon of the sesame oil in a pan and fry the tofu slices, seasoned side down, for about 5 minutes.

Pour over the remaining soya sauce and season with pepper again.

Turn the tofu and fry for a further 5 minutes.

Beat together 1 tablespoon of the remaining oil and half the lemon juice.

Toss the salad leaves in this mixture and arrange in a salad bowl.

Mix together the cream, the remaining oil and lemon juice, the ginger, honey and chives to make a dressing, and pour over the salad.

Arrange the mango slices on top and scatter over half the sesame seeds.

Dice the tofu, arrange it in the bowl, and sprinkle over the remaining sesame seeds.

 Recipe from RTÉ Food


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