Crisp cornstarch-coated tofu over crunchy lettuce, cucumber and carrot with a sesame-soy dressing. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 35 minutes.
Prep 15 min Cook 20 min Serves 2 Easy
Ingredients
🌿Fresh Basil1 cup
🥕Carrot1, shredded
🫙Soy Sauce2 tbsp
🫙Sesame Oil1 tbsp
🌽Cornstarch2 tbsp
🍥Tofu300 g firm
🥬Romaine Lettuce1 head, chopped
🥬Cucumber1
🫙Maple Syrup1 tsp
🫙Pine Nuts2 tbsp
🫙Rice Vinegar1 tbsp
Optional extras
🧀Parmesan Cheese1/4 cup
🧅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
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Dress the salad just before serving so the vegetables stay crisp.
