Crunchy Veggie Toss Food

CRUNCHY ROMAINE TOSS

Steps:

• Make the Sweet and Sour dressing and set aside (blend together the last 6 ingredients).
• Brown walnuts and noodles in butter; cool on paper towels.
• Combine noodles and walnuts with broccoli, romaine and onions.
• Pour sweet and sour dressing over salad and toss to coat well.

CRISPY TOFU

Steps:

• Drain the tofu, wrap in 4-5 sheets of kitchen paper, put on a plate and put something heavy over the top, like a wooden chopping board, or a tray with a few tins on it. Leave for 20 mins to drain the excess moisture from the tofu.
• Mix the cornflour, garlic, paprika, salt and pepper in a small bowl. Unravel the tofu from the paper, cut in half through the centre, then cut into triangles, cubes or strips.
• Toss the tofu pieces in the spiced cornflour to coat all over. Heat the oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for 2-4 mins on each side until golden, crunchy and browned at the edges. Smaller cubes will take 2 mins each side, larger triangles will take 4 mins. Cook in batches if you need to, adding a little more oil if the pan gets dry.
• Drain the cooked tofu on kitchen paper and season with a pinch more salt before serving.

CRUNCHY TOSSED SALAD

Steps:

• Combine the first five ingredients in a container with tight fitting lid and shake well.
• In a large bowl, add lettuce and then sprinkle remaining ingredients on top. Add the amount of dressing to your taste and toss the salad.
• Note: To toast almonds put on cookie sheet and put in a preheated oven at 350 degrees for 2 mins, then add sesame seeds on sheet. Watch closely, so not to over toast and burn. Cook another 2 mins and check for doneness, if golden remove from oven and cool.