flowcooking

Silken tofu, crunchy salad and marmalade dressing

Silken tofu sits cool and creamy beside a bright crunchy salad.
Bitter orange marmalade dressing glazes everything with zing.
Nutty, toasty crunch finishes it off in every bite.

lunch ⏱ 20 min 430 kcal / portion 30.0 g carbs / portion (estimated) vegetarian glutenmilkpeanutsesamesoy 🔗 Original source

No ratings yet
🖨 Print
Silken tofu, crunchy salad and marmalade dressing
v5 · rb0e705f985 20260727Z1751 300 g firm silken tofu 35 ml sunflower oil fine sea salt to taste blitz soy sauce, lime juice, bitter orange marmalade and half the sea salt until fully combined 🌀 slowly pour in sunflower oil while mixing until silky smooth and emulsified 🔪 ⏱ 5 min drain silken tofu on paper towel 🔪 slice mangetout, sugar snaps, breakfast radish, and spring onion extremely thin and add to a mixing bowl 🌀 toss vegetables with the dressing 🔪 slice tofu into 1cm thick slabs and arrange along the side of the plate 🍽 spoon remaining dressing over tofu pieces and drizzle over the salad 🌀 mix salted peanuts, sunflower seeds, sesame seeds, Aleppo chilli flakes and remaining sea salt into a crunchy topping 🍽 sprinkle crunchy topping over tofu and the salad Silken Tofu Salad 🥗 30 g soy sauce 20 g lime juice 60 g bitter orange marmalade 50 g mangetout 50 g sugar snap 80 g breakfast radish 2 pieces spring onion 20 g salted peanut 1 tbsp sunflower seed 2 tsp sesame seed ½ tsp aleppo chilli flake soy sauce, lime juice, bitter orange marmalade half firm silken tofu mangetout, sugar snap, breakfast radish, spring onion half half salted peanut, sunflower seed, sesame seed, aleppo chilli flake remaining
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. blitz soy sauce, lime juice, bitter orange marmalade and half the sea salt until fully combined
  2. slowly pour in sunflower oil while mixing until silky smooth and emulsified
  3. drain silken tofu for 5 min on paper towel
  4. slice mangetout, sugar snaps, breakfast radish, and spring onion extremely thin and add to a mixing bowl
  5. toss vegetables with the dressing
  6. slice tofu into 1cm thick slabs and arrange along the side of the plate
  7. spoon remaining dressing over tofu pieces and drizzle over the salad
  8. mix salted peanuts, sunflower seeds, sesame seeds, Aleppo chilli flakes and remaining sea salt into a crunchy topping
  9. sprinkle crunchy topping over tofu and the salad

Similar recipes