Name: Tofu and egg salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 teaspoon chopped fresh coriander root; 1 clove garlic, crushed; 1 tablespoon grated fresh ginger; 2 tablespoon brown sugar; 2 tablespoon dark soy sauce; 1 teaspoon five-spice powder; 2 teaspoon oil; 1/4 cup (60ml) water; 6 radishes; 375 gram tofu, drained, cubed; 1 tablespoon chopped fresh coriander leaves; 1 small_piece fresh red chilli, finely chopped; 1 hard-boiled egg, chopped

Ingredients

2 teaspoon chopped fresh coriander root

1 clove garlic, crushed

1 tablespoon grated fresh ginger

2 tablespoon brown sugar

2 tablespoon dark soy sauce

1 teaspoon five-spice powder

2 teaspoon oil

1/4 cup (60ml) water

6 radishes

375 gram tofu, drained, cubed

1 tablespoon chopped fresh coriander leaves

1 small_piece fresh red chilli, finely chopped

1 hard-boiled egg, chopped

Method

1.Blend coriander root, garlic, ginger, sugar, sauce and five-spice powder until well combined.

2.Heat oil in pan, cook blended mixture, stirring, for about 2 minutes or until fragrant. Stir in water; cool to room temperature.

3.Cut radishes into thin strips. Combine tofu and radish in bowl, pour over blended mixture; cover, stand for 2 hours, stirring occasionally.

4.Drain tofu mixture; combine with coriander leaves, chilli and egg.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook