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Meera Sodha's Vegan Recipe for Burnt Lime and Black Pepper Tofu
Ingredients
  • subheading: For the tofu:
  • 840g extra-firm tofu, drained
  • 5 tbsp cornflour
  • Rapeseed oil
  • 2 limes, halved
  • 1 large brown onion, peeled and finely chopped
  • 6 garlic cloves, peeled and crushed
  • 8 spring onions, trimmed, halved and shredded lengthways
  • 3 tbsp mushroom stir-fry sauce - I like Lee Kum Kee’s
  • 3 tbsp light soy sauce
  • 2 tbsp soft light brown sugar
  • 2 tsp coarsely ground black pepper
  • subheading: For the salad:
  • ½ red onion, finely sliced
  • 200g little gem lettuce, bases cut off and leaves separated
  • 350g cherry tomatoes, quartered
  • ½ tsp fine sea salt
Steps
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