Try our new tofu salad toppers in this Asian salad recipe

We’re proud to present the all new tomato and basil flavoured tofu salad toppers  – tasty chunks of tofu infused with herbs and spices.  They can be eaten hot or cold and are available at Sainsbury’s and Waitrose.  Try them with this summery Asian salad recipe and let us know your thoughts!

Hot Spicy Tofu Thai Salad

Serves 4

Ingredients

• 1 pack Cauldron Salad Toppers
• 50g cooked fine rice noodles
• 1 carrot sliced into thin julienne strips
• ¼ small white cabbage very finely sliced
• ¼ small Chinese cabbage
• ½ cucumber sliced into thin julienne strips
• 2 spring onions finely sliced
• ¼ small red chilli very finely diced
• 200g bean sprouts
• 1 tablespoon chopped mint leaves
• 1 tablespoon chopped coriander leaves

For The Dressing

•  juice of 1 lime
• 3 tablespoons light soy sauce
• 1 tablespoon sesame oil
• 4 tablespoons groundnut oil

Method

1. Mix together all the salad ingredients in a large bowl. Make up the dressing separately and leave to one side until you are ready to serve the salad, at which point the salad and dressing can be combined and then the Cauldron Salad Toppers can be tossed onto the top of this refreshing tasty, crisp salad.
2. The Salad Toppers do come in a light dressing so reduce the amount of oil in the Asian salad dressing alternatively use the marinated tofu pieces rather than their sauce.

To Serve

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Thai Green Curry With Tofu Pieces

Fresh Thai coconut based curry with tofu, green veg, red peppers, baby corn and pak choi.

1. Preparation: 15-20 minutes
2. Cooking: 15 minutes

Ingredients

• 250g pack Cauldron organic tofu
• 2 tbsp light soy sauce
• 125g green beans, trimmed
• 1 bunch fresh asparagus, trimmed
• 1-2 tbsp vegetable oil
• 2 tbsp green Thai curry paste
• 2 shallots, finely chopped
• 1 green chilli, deseeded and finely chopped
• 3 garlic cloves, crushed
• 1 x 400 ml can coconut milk
• 125g baby corn
• ½ courgette cut into thin slices
• 1 red pepper, trimmed and cut into thin strips
• 125g pak choi
• Juice of 1 lime
• 1 tbsp chopped coriander – plus extra for garnish
• 2 spring onions, trimmed & cut into thin slices
• Thai Jasmine rice to serve

Method

1. Drain the tofu on kitchen paper for 20 minutes, cut into 1cm pieces, leave to one side marinating in the soy sauce.
2. Bring a pan of water to the boil and blanch the green beans and asparagus tips for a minute, drain and refresh in cold water.
3. Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently.
4. Add the tofu; stir lightly until coated with the curry paste then cook for a further 2 minutes. Then add the shallots, chilli and garlic and carry on cooking for another 2 minutes.
5. Pour in the coconut milk, bring to a simmer and then add the baby corn, courgettes, red pepper, green beans and asparagus. Cook over a medium heat for 4-5 minutes then add pak choi. Simmer once again for a minute then lastly tip in the fresh lime juice and chopped coriander.
6. Serve sprinkled with a small amount of chopped coriander and spring onions accompanied with Thai rice.

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Japan Miso Soup

Serves: 4-6

A light Japanese style soup. Organic tofu is cubed and combined with authentic Japanese ingredients – Miso, Tamari soy sauce, rice wine, ginger, vegetables and noodles.
Quick and easy to prepare, a lovely light lunch.

1. Preparation: 10 minutes + 10 minutes marinating tofu
2. Cooking: 15 minutes

Ingredients

• 4 tbsp Tamari - Japanese soy sauce
• 4 tbsp rice wine
• 250g Cauldron Organic Tofu, cubed into small dice
• 2lt vegetable stock
• 2 clove garlic, finely chopped
• 4 inches fresh ginger, finely chopped
• 24g red chilli, finely diced – use more or less depending on your heat preference
• 50g dry fine egg noodles
• 80g carrot, sliced into very fine matchsticks
• 80g courgette, sliced into very fine matchsticks
• 40g spring onion, sliced into very fine matchsticks
• 2 level teaspoons miso paste
• Optional – for extra minerals garnish with some Japanese Seaweed such as Hijiki or shredded Nori

Method

1. Mix soy sauce and rice wine, pour over diced tofu – stand for 10 minutes.
2. In a large saucepan put stock, garlic, ginger and chilli, simmer for 2-3 minutes.
3. Add the tofu with any remaining marinade, simmer for 2-4 minutes.
4. Add noodles and simmer for 5 minutes.
5. Add the carrot, courgette, spring onions and miso, heat for 2-3 minutes but do not boil.
6. Sprinkle over shredded seaweed if using and serve.

Tips

For vegan option rice noodles can be substituted for the egg noodles

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