Thursday, January 13, 2011
Laksa tofu and rice salad.
For the tofu:
Half a cup of firm tofu, cut into small cubes.
One tablespoon of Ginger.
One tablespoon of garlic.
One tablespoon of vegan laksa paste.
Put the Ginger, garlic and laksa paste in a pre-heated small fry pan on medium heat and mix about. Add the tofu and fry all together for about 3-5 minutes, until it's all cooked and heated through.
For the rice salad:
Half a cup of precooked rice.
Half a capsicum, thinly sliced.
Half a shredded carrot.
Two tablespoons sliced spring onion.
I also like to add two tablespoons on preserved radish, bought from the Asian grocery store.
Mix all the ingredients together, and then add the tofu on top.