Watercress and bean salad with crispy tofu
This watercress and bean salad with crispy tofu is vegan, healthy, gluten-free and low-carb. It’s ready within 15 minutes, so ideal for busy or lazy days. You can make it with brad beans or edamame beans, and the roasted /grilled pepper can be homemade or from a shop-bought jar. Serve it with sourdough, flatbread or noodles.
Ingredients
Method
- Steam or blanch the beans, then set aside to cool. Once cooled, pop the broad beans out from their membrane. (No need to do this, if you’re using edamame beans)
- Cut the tofu into 2cm cubes.
- Heat some oil in a frying pan and gently stir-fry for 5 minutes until golden all over. Put them on a plate, lined with a kitchen paper towel.
- Thinly slice the grilled pepper and spring onions.
- Scatter the watercress leaves onto two plates, then divide the pepper and spring onion slices between them. Arrange the tofu cubes on top and scatter the sesame seeds over them.
- Mix the sesame oil, olive oil, rice vinegar and soy sauce. Taste and adjust it to your liking.
- Drizzle the dressing over the salad, then toss gently.