Many moons ago when we could all travel a bit more freely, Ivy (who you'll normally find in our Easter Road store) took a trip to Nepal and came across this simple but oh so delicious salad - sadheko! It comes in a few forms (seitan, peanut etc) but this recipe is using a shop staple - tofu!
1 Block of Clearspring smoked tofu
1/2 Red pepper
1/2 Green pepper
1/2 Small red onion
2 Plum tomatoes
1/2 Bunch of coriander
1/2 Bunch of mint
2 tbsp Amaizin Jalapeno Peppers, drained
2tbsp Soy sauce
1. There is no cooking required here so just grab yourself a big bowl to put everything in, a good knife and a chopping board.
2. Start by prepping all the vegetables. Wash and de-seed the peppers, peel the onion, cut the cucumber in half and scoop out the water middle, wash the tomatoes and cut them all into a small 1cm dice*. Throw the whole lot in your bowl
3. Now for the tofu, open the package and let the water drain away. Give it a quick squeeze to get everything out. Unlike the veggies I like to make the tofu chunky, aim for 12 squares from the block.
4. Next drain your chillies, wash your herbs and finely mince them so you get a little bit on all your ingredients. Add to your bowl of veggies.
5. Last of all let get a dressing made, add into the bowl the juice of a whole lime and 2 tbsp of soy sauce. Toss and mix everything then leave it to marinate for a couple of hours before serving.
Delicious on its own but personally I love it straight out the fridge with a side of fresh hot basmati rice. Yum!
*This is just how I like it so you get a bit of everything on the fork but feel free to go more chunky on the dice!