Asian-style Salad with Tofu

A small strike of inspiration hit me i.e. I had no idea what to make for dinner one night and thus threw everything I could find into a huge salad bowl and called it a night. And it turned out to be one really flipping good salad. Like, really good. It was really simple and quick to make with little to no effort involved, which is basically how I like to cook anyway, so it worked out well. 

Asian-style Salad with Tofu

Carrot

Celery

Red capsicum

Kale

Broccolini

Red onion

Cherry tomatoes

Cucumber

Firm tofu

Oil, to fry (I used garlic olive oil)

Cracked pepper

Tamari 

Minced garlic, chilli, and ginger (I used 1/2 - 1 tsp of each)

Sesame seeds

Finely slice all of the veggies, keeping them raw and fresh, and slice the cherry tomatoes in half. Chop the veggies as fine/thin as you can, but it's not a big deal if they aren't perfect! Place all the chopped veggies in a bowl and give them a quick toss with some tongs. For the tofu, press between paper towels to remove much of the excess moisture, and then cube (as big as you want, really). Heat a drizzle of oil in a fry pan and once hot enough place in the tofu and crack over some pepper. Cook until the tofu is browned, and it'll go a little crispy too which is good. Tip: don't toss the tofu around in the oil too much as it can soak up a bit of the oil if you do, try just to turn it once. Also, make sure the oil is hot enough. Once the tofu is good and crispy, add it to the veggie bowl. Drizzle everything with a good splash of tamari, add the garlic, chilli, and ginger, and sprinkle over some sesame seeds. Give one final toss to mix everything together, and serve. Enjoy!