Crisp cornstarch-coated tofu over crunchy lettuce, cucumber and carrot with a sesame-soy dressing. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 35 minutes.
Prep 15 min Cook 20 min Serves 2 Easy
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🥕Carrot1, shredded
🫙Soy Sauce2 tbsp
🫙Sesame Oil1 tbsp
🌽Cornstarch2 tbsp
🍥Tofu300 g firm
🥬Romaine Lettuce1 head, chopped
🥬Cucumber1
🫙Maple Syrup1 tsp
🫙Rice Vinegar1 tbsp
Optional extras
🧅Spring Onions2
🫙Sesame Seeds1 tsp
Instructions
1
Press and cube the tofu, toss in cornstarch and pan-fry or air-fry until crisp.
2
Whisk soy sauce, vinegar, sesame oil and maple syrup.
3
Toss lettuce, cucumber, carrot and spring onions with most of the dressing.
4
Top with hot tofu, the remaining dressing and sesame seeds.
5
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Dress the salad just before serving so the vegetables stay crisp.
