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| Recipes
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Grilled Tofu Salad
Full of wholesome goodless, this grilled tofu with anchovy dressing is served with a side of baby spinach
Recipe & photo by Don Mendoza
 Ingredients
- 4 servings of firm tofu (bean curd ideal for pan- or deep-frying)
- 4 servings of baby spinach, washed
- 1 small tin or bottled anchovies (around 12 fish) in olive oil, minced (save the oil)
- 2 tbsp chopped walnuts, toasted
- 1 tsp minced garlic
- 1 tsp ground dried rosemary, lightly pan-toasted
- 4 tsp balsamic vinegar
- 1 tbsp lemon juice
- fried shallots (available from supermarkets)
- ground black pepper to taste
- olive oil
Method
- Place minced anchovies together with oil from tin with the garlic, rosemary, walnuts, and vinegar and lemon juice in a mixing bowl.
- Lightly whisk with olive oil, about 5 tablespoons or as desired, adding pepper to taste.
- Heat an oiled stove-top griddle or grill pan and cook tofu until lightly browned. Don’t worry, the inside will remain soft and moist (like firm custard).
- Remove and place on serving plate, topped with anchovy dressing and fried shallots.
- Serve immediately with a side of baby spinach or your choice of salad.
- Mother & Baby
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