A tasty vegetarian salad.


  • 400 g tofu
  • 2 tblsp sesame seeds
  • 1 head oakleaf lettuce
  • 1 large, ripe mango
  • 2 tblsp soya sauce
  • freshly ground black pepper
  • 3 tblsp sesame oil
  • 2 tblsp lemon juice
  • 125 ml cream
  • 1-2 teaspoons fresh root ginger
  • 2 tsp clear honey
  • 1 tblsp snipped chives


  • Cut the tofu into 1cm/halfinch slices and put them on a clean, folded tea towel.
  • Cover with a board, weigh it down and leave for about 15 minutes.
  • Meanwhile, toast the sesame seeds in a pan over moderate heat, turning frequently.
  • Separate the oakleaf lettuce into leaves, wash and shake dry.
  • Peel the mango, cut the flesh into thin strips and discard the stone.
  • Drizzle half the soya sauce over the tofu slices and sprinkle with pepper.
  • Heat 1 tablespoon of the sesame oil in a pan and fry the tofu slices, seasoned side down, for about 5 minutes.
  • Pour over the remaining soya sauce and season with pepper again.
  • Turn the tofu and fry for a further 5 minutes.
  • Beat together 1 tablespoon of the remaining oil and half the lemon juice.
  • Toss the salad leaves in this mixture and arrange in a salad bowl.
  • Mix together the cream, the remaining oil and lemon juice, the ginger, honey and chives to make a dressing, and pour over the salad.
  • Arrange the mango slices on top and scatter over half the sesame seeds.
  • Dice the tofu, arrange it in the bowl, and sprinkle over the remaining sesame seeds.

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