This is an old recipe I created that was a huge hit but I decided to revamp it with a little extra love and pizazz! This dish is 80 percent raw only cooking the tofu, roasting the cashew nuts and slightly blanching the corn and broccoli. Everything else is fresh, full of fibre and enzymes, maintaining their nutritional profile to the fullest extent. This will serve two people or would make a great meal prep option.
1/2 cup of Tahini
1 tsp of Garlic
1 tsp of Ginger
1 tbs of Lime
1 tbs of Soy Sauce
Salt and Pepper to season
Personally I add some chilli but again this is a personal preference.
1/2 of Garlic
1 tsp of Honey
1/4 cup of Soy Sauce or Tamari
Marinade tofu over night or for at least 2 hours to absorb flavour.
1 Carrot spiraled into noodles
1 Zucchini spiraled into noodles
1/2 head of Broccoli sliced into tiny pieces. ( make sure it is rinsed well, to remove any grittiness)
1/2 bunch of coriander ( optional - this is a love / hate herb )
1 Red Capsicum thinly sliced
1/2 cup of Cashews roasted for 5 - 8 minutes
Baby Corn steamed for 2 minutes
In a hot pan, saute the tofu until golden brown on all ,sides keep the excess marinade. Once tofu is cooked add in the excess marinade and allow to thicken, stir the tofu around until all coated and sticky.
Place all sauce ingredients a large cup and stir until all combined, taste this as you go along to ensure you are happy with the flavour combination. Add more of what you like if needed.
On a large serving plate, start combining all the prepared raw vegetables, roasted cashews, and warm tofu, tossing well. Then drizzle the tahini dressing all over the salad mixture. Serve with a lime wedge and sesame seeds.