Asian smoked tofu and marrow salad

07 Nov 2019
Asian smoked tofu and marrow salad

This recipe was developed for us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website or follow him on Instagram.


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!

Serves 2



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.





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