Spiced tofu and baby leaf salad

Tofu needs a little loving attention to give it life - Celia Brooks Brown's simple treatment gives lots of flavour, a light, crisp texture on the outside and a creamy interior
By Celia Brooks Brown
Spiced tofu and baby leaf salad
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 500 g tofu
  • 2 tbsp sunflower oil
  • 6 spring onions, sliced
  • 4 cloves garlic, sliced
  • 20 g ginger, grated
  • 2 tsp chinese five spice
  • pinches salt
  • 4 tbsp dark soy sauce
  • 2 tbsp rice vinegar, or Mirin
  • 2 tbsp honey
  • 200 g baby leaf salad, cleaned


1. Drain the tofu and wrap in absorbent paper, setting it aside while you prepare the other ingredients.

2. When you are ready to cook, cut the tofu into 2cm cubes. Heat the oil in a large non-stick frying pan over a moderate heat and add the tofu, spring onions, garlic, ginger, 5-spice powder and salt. Stir-fry until the tofu is light golden, about 3 minutes.

3. Pour in the soy sauce, vinegar and honey. Cook for a few minutes until heated through. Transfer to a bowl and leave to cool.

4. Toss the cooled tofu mixture through the baby leaves and serve straight away.

Rate This Recipe