Fresh Asian Salad with Marinated Tofu
Gluten free, grain free, dairy free, refined sugar free, low carb, low calorie, keto friendly and vegetarian.
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
100g organic, firm tofu
3 large tablespoons tamari (gluten free soy sauce).
1 teaspoon grated ginger
1 small clove of garlic, crushed
1 teaspoon stevia, granulated
1 teaspoon coconut oil
2 cups of iceberg lettuce, chopped (or any other leafy green)
1/2 medium carrot, grated
Half a cup of red cabbage, shredded
1 large handful of fresh mint leaves
1/4 tsp sesame oil
1 teaspoon white wine vinegar
For the marinated tofu
In a bowl, stir together 2 tbsp tamari, 1 tsp grated ginger (or 0.25 tsp ground ginger), 1/2 tsp stevia and 1 clove of crushed garlic.
Slice the tofu into thin slices (about 1/2 cm).
Coat the tofu in the marinade, making sure both sides are nicely covered.
Heat a small frypan on medium. Then when it is hot, melt 1 tsp coconut oil and make sure the pan is covered. Place the tofu on the pan and cook for a few minutes or until slightly brown, then flip and cook for a further minute. Remove and set aside.
For the salad:
Just throw all of the salad ingredients (including the mint) into a bowl!
For the dressing:
In a small bowl, with a fork, whisk together (roughly) 1 tbsp tamari, 1/2 tsp stevia, 1 tsp white wine vinegar, 1/4 tsp sesame oil, 1 tbsp miso paste and a dash of warm water. Then taste and add more of whatever you think it needs!
Then, assemble the tofu ontop of the salad, pour over the dressing and you're done! You may also want to sprinkle over some chill flakes!
I hope you like it! Such a perfect meal to add in to your regime, especially in the lead up to Christmas where most of us are desperate to feel slim, happy and light for all of the festive celebrations!
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