Recipe provided by Sam Wood
1 teaspoon(s) raw honey
1 tablespoon(s) tamari (or soy sauce)
1/2 tablespoon(s) almond butter
1/4 chilli (red) finely chopped
1/4 lime(s) juice
1/4 cup(s) coriander (fresh) roughly chopped
150 g tofu (firm) cut into small cubes
1/2 teaspoon(s) olive oil (extra virgin)
1/2 bunch broccolini (baby broccoli)
1 cup(s) baby spinach
1 teaspoon(s) olive oil (extra virgin) salt & pepper to taste
Combine honey, tamari, almond butter, chilli, lime and coriander in a small bowl and mix until well combined.
In a bowl, mix diced tofu with the sauce until all pieces are thoroughly coated. *If time permits, place the tofu in the fridge for 2-3 hours to marinate.
Heat a frying pan over medium heat and cook the tofu for 5-10 minutes, stirring frequently. When the tofu is browned and heated all the way through, remove from the heat.
To make the salad, boil the broccolini in a saucepan of boiling water for three to five minutes, or until cooked to your liking.
Drain the water and set the broccolini aside to cool slightly. Toss the broccolini and spinach in a bowl with olive oil and season with salt and pepper.
Serve cooked tofu alongside the salad.
This recipe and more delicious recipes from Sam Wood can be found here.