We will fry the tofu and then deglaze with the smoky glaze. If you’re not keen on frying; dice the tofu, marinate it in the glaze then bake in a hot oven, 220, for 10 minutes.
GDT Caesar, smoky tofu, green beans, cherry tomatoes and caper black pepper dressing
Cook time: 30 minutes
couple or family
Ingredients
Ingredient
Couple
Family
Tofu
Couple
1 packFamily
1 twin packGreen beans
Couple
1 bagFamily
1 bagCherry tomatoes
Couple
1 punnetFamily
2 punnetCos lettuce
Couple
1 headFamily
2 headsCaesar dressing
Couple
1 pottleFamily
1 pottleSmoky glaze
Couple
1 pottleFamily
1 pottleInstructions
1
Bring a medium pot of salted water to the boil.
Remove the tofu from the pack and pat dry. Dice into 1cm cubes.
Top and tail the green beans.
2
Cook the beans in boiling water for 2 minutes, strain and set aside.
Pull the lettuce leaves apart. If necessary wash them. Place some of the smaller leaves in a bowl then slice the rest and add to the bowl. Cut the cherry tomatoes in half and add to the salad.
Add the beans to the salad.
3
Get a large fry pan hot and add a splash of oil. Cook the tofu for about 30 seconds on each side, once you have cooked the last side, add the glaze, remove from the heat and toss. If you’re cooking in batches use the corresponding amount of glaze.
4
Add the tofu to the bowl with three-quarters of the dressing. Gently mix, give it a taste and add more dressing or salt as required. Enjoy!
