Asian smoked tofu and marrow salad
I’ll be honest; I’m not a huge marrow fan, finding it quite watery and bland when cooked. For that reason, I actually prefer to eat it raw, grated in salads. Here, I’ve used it alongside some other salad vegetables to create an Asian salad with some caramelised pan-fried tofu marinated in kecap manis, a lovely sweet sauce, not dissimilar to soy sauce, from Indonesia.
This salad makes a tasty lunch on its own as well as working well when teamed with other dishes with some rice alongside. I’d recommend, in particular, pairing the fresh salad with a coconut based rich curry; the balance would be perfect!
For the tofu
1 x block of firm smoked tofu (around 250g)
2 tbsp kacap manis
For the salad
250g marrow, seeds and core removed with a spoon
8 cherry tomatoes
1 baby gem lettuce, quartered
½ carrot, julienned (or finely sliced)
1 x 3 inch piece of cucumber. Sliced on the angle
2 x spring onions, finely sliced
1 long red chilli, seeds removed and finely sliced (use less if you prefer a milder salad)
20g salted peanuts. Lightly crushed
Handful of fresh mint and coriander leaves
For the dressing
1 tsp miso paste
1 inch ginger, peeled and grated
1 clove garlic, grated
1 lime, juiced
1 tbsp light soya sauce
Pinch of sugar
1 tsp sesame oil
First slice the tofu into 1/2cm slices. Drizzle over the kecap manis and allow to marinate for 10 minutes or so. Meanwhile, in a small bowl, mix together the miso, garlic, ginger, garlic, soya sauce, sesame oil and sugar. This is your dressing.
Grate the marrow using the thick side of a box grater and prep all your other vegetables.
Heat a non-stick frying pan and then add the tofu slices. Allow to cook on a medium heat for 2-3 minutes until caramelised. Flip the slices over and cook the other side.
Meanwhile, toss the salad vegetables in the dressing and transfer to a serving dish. Keep a little of the fresh herbs and peanuts back for a garnish.
Once the tofu is ready, top your dressed salad and sprinkle over the reserved herbs and peanuts.