Marinated tofu, quinoa, peanut, chilli and mango salad

This fresh and vibrant marinated tofu and quinoa salad recipe is packed with flavour. Served with radish, mango and a rich peanut dressing, this is a healthy, simple vegan midweek meal.

First published in 2018
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Ingredients

Metric

Imperial

Marinated tofu

Peanut dressing

Salad

Equipment

  • Blender
  • Steamer

Method

1
Start by marinating the tofu. Cut the tofu into 3cm square pieces and place into a deep baking tray. Finely chop the shallot and garlic and add this to the tofu, along with the soy sauce and rice wine vinegar. Reserve the to one side for 30 minutes
2
Meanwhile, prepare the salad dressing by placing the peanut butter, soy sauce, rice wine vinegar, sesame oil and the peanut oil into a blender along with the red chilli and 80g of cold water. Blend well until smooth
3
To cook the quinoa, bring the stock to the boil in a large pan and add the quinoa. Cook for 15 minutes until tender, remove the pan from the heat and drain off any excess liquid. Allow the quinoa to steam and season lightly
  • 100g of quinoa
  • 600g of vegetable stock
4
Drain the tofu from the marinade and place in the steamer. Cover with a tight-fitting lid and steam over a pan of simmering water for 5 minutes
5
Chop the Chinese leaf into 2cm pieces and add to a large mixing bowl. Peel the mooli, slice into thin batons and add to the bowl. Slice the breakfast radishes as finely as possible and add to the bowl
6
Peel and cut the mango into long, thin slices and add to the bowl along with the beansprouts. Dress the salad with the peanut dressing and allow to stand for 5 minutes
  • 1 mango
  • 50g of beansprouts
7
When the salad is ready, place some warm quinoa onto serving dishes and add the dressed salad
8
Place pieces of the tofu on top, sprinkle over the sesame seeds and dress with a couple of spoonfuls of the remaining dressing

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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