Tofu Recipes by MyNutriCounter

Crisp Tofu & Leek Salad

Crisp Tofu & Leek Salad

This dish not only looks good, it does you good too. The discovery of Tofu was in China, the story is that a Chinese chef accidently curdled Soya milk when he added Nigari Seaweed – creating Tofu! How lucky for us, a protein that contains all the eight essential amino acids and Iron, Calcium, vitamin B1 to name just a few of it’s nutrients. Healthy eating!  This dish perfectly complements the mushroom congee recipe which can be found here.

Tofu Recipes by MyNutriCounter

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  • Serves


  • Prep

    10 mins

  • Cook

    10 mins

  • Total Time

    20 mins

  • Dietary

    DF, GF, VEG, V


  • 1kg/2.2lb firm tofu
  • 100g/3.5oz leeks, thinly sliced
  • 30ml/1fl oz sesame oil
  • 30ml/1fl oz fresh lime juice
  • 30ml/1fl oz gluten-free soy sauce
  • 30ml/1fl oz honey/maple syrup
  • 2 pieces chilli, finely chopped
  • 20g/0.75oz garlic, finely chopped
  • 20g/0.75oz ginger, finely chopped
  • 100ml/3.33fl oz vegetable oil for frying


1.    Cut tofu into 1 inch cubes.
2.    Fry tofu for 10-15 minutes or until golden brown on all sides. Drain on paper towels.
3.    In a bowl, combine sesame oil, lime juice, soy sauce, honey, chili, garlic, and ginger. Mix well.
4.    Toss tofu and leeks in the prepared vinaigrette.

Dairy-free, Gluten-free, Snack, Starter, Vegan, Vegetarian

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