Goodness, the beautiful salads keep on coming. Summer is made for salads – it is a season where little cooking is required. Thank goodness – all the more time to enjoy the long sunny days, the beautiful weather and of course, the beach.
We have eaten more Tofu on the past 6 months than in the past 6 years, I believe. We have the fabulous close-by S.E. Asian supermarket to blame with its endless variety of tofu, packaged and fresh. It is made into salads, dropped into broths, deep fried, and the flavoured ones eaten as-is quite often for a snack.
Today, we are using Five Spiced Tofu, although smoked tofu could be used if you can find it. Or smoke your own! In this salad, we glaze the tofu in a mixture of orange juice and honey – I have used Barley Malt too, so any sweet, syrupy, honey-like pantry item will be suitable.
Some similar recipes include: Black Pepper Tofu, Tofu and Chilli Salad and Tofu Stacks with Sesame and Spinach. And Tofu with a Peanut Sauce is pretty good too. All of our Tofu Salads are here. We also have other Tofu recipes – they are here.
Five Spiced Tofu Salad with Cucumbers and Radishes
Take a block or two of Five Spiced Tofu, available from your Asian Supermarket. Cut into cubes and coat with a mixture of honey and orange juice. Grill or saute it until browned.
Toss the tofu with chopped radishes and cucumber, and some peas. Make a dressing with soy sauce and lime juice and drizle over the salad.
recipe notes and alternatives
Add some pea shoots to the salad. They can replace the peas if desired.