Bean salad with Tofu
Serves 2
35 mins


Main Ingredients
  • 1 pack of ClearSpot Smoked Tofu
  • 1/2 cup of cooked lentils or 1 tin of green lentils
  • 1 pack of salad greens (any type)
  • I leek sliced diagonally
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1 tbsp sriracha
  • 1 tbsp mirin
  • 1 tsp red chilli powder
  • 1 tsp cumin
  • 1 tsp coriander powder
  • 1 tsp fresh lime juice
  • 1 tsp ginger garlic paste
  • 1 tbsp tomato puree
  • 1 tsp chopped coriander
  • 5-6 cherry tomatoes chopped
  • 1 tbsp olive oil
  • 1 tbsp cornflour
  • 1 tbsp cornmeal
  • Salt to taste


1. Drain the tofu and dry using thick kitchen towels. Replace wet towels and continue to dry for 15 minutes.

2. Cut the tofu into 1 inch cubes.

3. Put the cornflour and cornmeal in a bowl and toss the tofu pieces in it until coated.

4. Heat a griddle pan on medium heat and add sesame oil. Place the tofu pieces on the pan in a single layer and lightly sprinkle with salt.

5. Cook till browned nicely on all sides.

6. Reduce heat and add mirin, sriracha and rice vinegar and toss using a spatula to coat the tofu. Allow to rest in the pan.

7. In another pan add the olive oil and add leek, ginger-garlic paste and stir-fry for 3-4 minutes.

8. Add the cooked or tinned lentils, chilli powder, cumin, coriander powder, and cook, stirring well for 4 minutes.

9. Add the tomato puree and salt to taste and continuing stirring while the lentils are soft. Remove from stove.

10. Transfer the cooked lentil into a bowl, top with the salad greens, chopped tomatoes, tofu pieces and chopped coriander.

11. Toss well and serve.

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