Asparagus, pear and peanut salad with crispy Szechuan tofu

Cook time: 20 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Asparagus
Couple
1 bunch
Family
1 bunch
Radish
Couple
1 bunch
Family
1 bunch
Pear
Couple
1
Family
2
Spring onions
Couple
1 bunch
Family
1 bunch
Tofu
Couple
1 packet
Family
2 packets
Szechuan pepper mix
Couple
1 packet
Family
1 packet
Chilli vinaigrette
Couple
1 pottle
Family
1 pottle
Peanuts
Couple
1 packet
Family
1 packet
Cornflour^
Couple
2 to 3 Tbsp
Family
3 to 4 Tbsp

All our asparagus comes from Christopher and Jenny Gray in Motukarara.

At first, add a little of the Szechuan pepper on the tofu, taste, and add more as you please.

^denotes pantry item not provided by Green Dinner Table.

Instructions

1

Bring a medium pot of water to the boil.

Trim off the woody ends of the asparagus. Before you cook the asparagus, get a bowl of ice water on the ready to refresh the asparagus after it comes out of the boiling water. This makes sure it stays firm and bright green. Cook for 1 minute.

Remove the tofu from the packet and press between paper towel or a tea towel with a kilo of weight.

2

Trim the stalks off the radish and discard, wash, then thinly slice. Cut the asparagus into thirds. Cut the pear in half, then into quarters and remove the core, then thinly slice. Thinly slice the spring onions.

Place everything in a bowl.

3

Dice the tofu into 1 to 2 cm cubes, then toss with the cornflour.

Heat a large fry pan to medium-high heat with a good splash of oil.

Fry the tofu in batches, then place on a towel to remove excess oil. Sprinkle over with the Szechuan pepper mix.

 

4

Mix everything together with three quarters of the vinaigrette, half of the peanuts and a pinch of salt. Taste and add more vinaigrette, as required. Top with the remaining peanuts and dig in.



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday, November 24th.

 

Monday

This week's recipe

Roast pepper and tomato bisque with almonds and seeded sourdough

Tuesday

This week's recipe

Organic fennel and Swiss chard spaghetti with pepita pesto

Wednesday

This week's recipe

Tex-Mex burrito bowl with BBQ hash, bacon mushrooms and guacamole

Thursday

This week's recipe

Curried zucchini fritters with raita, tomato and coriander salad

Friday

This week's recipe

Laksa with crispy tofu, broccoli, lemon, bean sprouts and coriander

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Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

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