Tofu Salad

Ingredients

• 200 g Tofu, light, Organic Japanese
• 2 tbsp Soy sauce
• 2 tsp Sesame oil
• 2 tbsp Lemon juice, fresh squized
• 2 clove Garlic, fresh, peeled, smashed
• 1 pcs Carrot, julienned
• 1 pcs Cucumber, peeled, julienned
• 1 pcs Bell pepper, cut into strips
• 40 g Spinach, raw, washed, stems removed
• 2 tbsp Sesame seeds, dried, toasted
• 1 g Salt and freshly ground black pepper to taste

Method

1. Heat sesame oil in a skillet over medium heat. Add the tofu cubes and fry them until golden brown on both sides, about 5-7 minutes.
2. Once the tofu is ready, add the garlic, pour over the soy sauce, and season with freshly ground black pepper to taste. Mix well, then remove from heat.
3. In a large bowl, combine the fried tofu, carrot, cucumber, bell pepper, and spinach leaves.
4. Pour over the fresh lemon juice. Mix thoroughly to ensure the sauce coats the ingredients evenly.
5. Garnish the salad with toasted sesame seeds if desired.