Red tofu salad with beans, persimmon, mint and cashews

Preparation info
  • Serve


    • Difficulty


Appears in

By Paul Gayler

Published 2006

  • About

Although I’m not a great lover of tofu, I can appreciate the enjoyment and nutritional aspects it can bring. This delicate marinade adds a sweet yet hot coating to the tofu, topping a wonderfully fragrant and fresh salad.


  • 250 g pock firm tofu, drained
  • 2 tablespoons plum sauce
  • 2


Cut the tofu in half widthways, then cut both pieces in half horizontally to give four equally thick slices. In a shallow dish combine the plum sauce, soy sauce, honey and sweet chilli sauce. Place the tofu slices in the marinade and leave to marinate for 2 hours, turning them regularly to ensure the tofu is thoroughly coated. Cook the beans in a pan of boiling salted water for 2-3 minutes or u