I wouldn’t say my love for all things Asian is something new. Neither is my love for tofu.
I started making salads that are primarily lettuce, cucumbers and sauerkraut a while ago. I’d always dress them with lime juice. But the day I added tofu, I knew this was the cherry on top and I had to write it down and share it with you all!
What’s sauerkraut, Amira? It’s fermented cabbage and it’s so yum! It’s also loaded with probiotics (good bacteria) so your gut loves it! But sauerkraut isn’t for everyone, so feel free to skip it if you find that the smell repels you or that it tastes strange. It defiantly takes getting used to.
You can buy sauerkraut from The Store of Homemade. They make an amazing variety of nut butters, pickled and fermented vegetables as well as dips and snacks. You can also say I sent you ;)
Now, let’s get to the recipe…
4 tbsp tamari (or soy sauce)
1 tbsp sesame seeds
1 clove garlic
A pinch of pepper
½ a block of tofu (about 200 gms)
1 tbsp of sauerkraut
1 tsp of sesame oil (you can sub olive oil)
Fresh ginger root (size of thumb)
A bowl of mixed lettuce
Step 1: Prepare the tofu by blotting excess water with towel or kitchen paper and then cut it into small cubes.
Step 2: Prepare the marinate, which will double as the dressing, by combining tamari, minced garlic, grated ginger and pepper.
Steps 3: Use half the mixture to marinate the tofu for 10 minutes. Meanwhile toast the sesame seeds in a pan for about a minute or two, but always keep your eye on it because sesame seeds burn easily.
Step 4: Heat a pan with sesame oil and add the tofu cubes along with the marinate, cook for about 5-10 minutes or until slightly crispy on the outside.
Step 5: Turn off the heat and allow the tofu cubes to cool before adding them to a bed of lettuce with the sliced cucumbers.
Step 6: Over the salad, add the sauerkraut, the remaining marinate and sprinkle with the toasted sesame seeds.