|
thai tofu salad |
Ingredients
1 tsp
olive oil
1/2 block
of tofu cut into cubes
1 clove
of garlic, finely chopped
1 Tbsp
rice vinegar
2
Tbsp coconut milk
1
Tbsp sesame oil
1/4 cup
100% orange juice
2 cups
of spinach
1 carrot,
peeled and shredded
2 cups
shredded red cabbage
handful
of sprouted chickpeas
2 tbsp
cilantro, chopped
1/2 tsp
of chilli flakes
salt +
pepper
Directions
Cut tofu
into cubes, finely chop garlic.
Prepare
the dressing by combining the orange juice, salt, toasted sesame
oil, chilli flakes and cilantro. Whisk to combine.
Prepare
salad ingredients.
Heat oil
over medium-high heat, sauté tofu and garlic , turning the tofu cubes until
they are browned nicely on all sides. Add chickpeas until heated.
To serve,
place baby spinach on a plate, top with tofu and salad, drizzle with
the dressing.
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