Recipe

芝麻豆腐沙拉

Kalonji are also known as Nigella seeds, which taste like someone combined onions, black pepper and oregano.

Apr 30, 2010 2:00pm
  • 35 mins cooking
  • Serves 4
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Ingredients

芝麻豆腐沙拉
  • 2 x 300g blocks silken firm tofu
  • 2 tablespoon sesame seeds, toasted
  • 2 tablespoon kalonji
  • 2 teaspoon dried chilli flakes
  • 2 tablespoon cornflour
  • vegetable oil, for deep-frying
  • 100 gram red oak lettuce leaves, torn
  • 100 gram mizuna
  • 5 green onions, sliced thinly
  • 1 avocado (320g), chopped coarsely
  • 1 fresh long red chilli, sliced thinly
  • 2 shallots (50g), chopped finely
  • 2 tablespoon white sesame seeds, toasted
  • 1 tablespoon sesame oil
  • 1 tablespoon kecap manis
  • 1 centimetre (½-inch) piece fresh ginger (5g), grated
  • 1/4 cup (60ml) lemon juice

Method

芝麻豆腐沙拉
  • 1
    按两切豆腐boards with weight on top, raise one end; stand 25 minutes.
  • 2
    Meanwhile, make sesame dressing. Place ingredients in screw-top jar; shake well.
  • 3
    Cut each tofu block lengthways into four slices; pat dry with absorbent paper. Combine seeds, chilli and cornflour in large shallow bowl; press seed mixture onto both sides of tofu slices.
  • 4
    Heat oil in medium saucepan; deep-fry tofu, in batches, until golden. Drain on absorbent paper.
  • 5
    Place remaining ingredients in large bowl; toss gently to combine. Divide salad among serving plates; top with tofu, drizzle with dressing.

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