I’ve never understood why someone doesn’t like peas. Is it the green? Did you only ever have them boiled to within and inch of their life until they’re a swampy colour and consistency?
If that is the case then you should really try this salad. The fresh flavours and vibrant colours should take you anywhere other than back to overcooked school dinners. Well that’s the idea anyway!
For the tofu
1/2 block firm tofu drained and pressed
2 tbsp olive oil
2 tbsp soy sauce
For the dressing
Small bunch of fresh coriander (cilantro)
4 tbsp olive oil
Juice of 2 limes
Salt and pepper
1/2tsp agave nectar
For the green salad
80g pea shoots
3 sprigs of mint
80g sugar snap peas
50g frozen peas
When the tofu is pressed chop into eight even flat squares and then lay them in a flat dish or plate. Pour over the soy sauce and the olive oil and turn the tofu pieces ensuring they are evenly coated. Leave them to marinate for at least 30 minutes.
Put the coriander, oil, lime and agave nectar in a high powered blender (I highly recommend this one if you haven’t got one already!). Blend until fully combined, green and vibrant. Add salt and pepper to taste and blend again to incorporate.
Boil the sugar snap peas for 2 minutes then add the frozen peas. Cook the peas together for a further 3 minutes. Drain and cool immediately with cold water to stop them from cooking further and becoming swamp green.
Strip the mint leaves from the stalk and finely shred them.
Chop the cucumber into chunks about 1cm in size.
In a large bowl place the pea shoots and mix through half of the mint leaves. Add the cucumber and peas. Sprinkle over the remaining mint.
Heat a griddle pan on a medium high heat. Place the pieces of tofu in the pan and cook for 4 minutes. Turn over the tofu and cook for another 4 minutes. Arrange the tofu over the salad. Drizzle over the dressing and serve.