claire freehafer

ingredients

• 14 oz firm or extra firm tofu
• 8 packed cups of 🔪 chopped lettuce
• 1 cup 🔪 diced cucumber
• 1 cup 🔪 halved cherry tomatoes
• 1/2 cup corn
• 2 spring onions, 🔪 finely chopped
• 1 avocado
• 4 tbsp corn starch
• 1 tsp garlic powder
• 1 tsp paprika
• 1.5 tbsp extra virgin olive oil
• 1/3 cup tahini
• 2 tbsp lemon juice
• 1 clove garlic

instructions

1. to a small bowl, add ⅓ cup tahini, ⅓ cup water, 2 tablespoons lemon juice, 1 clove garlic (crushed), and ¼ teaspoon salt. whisk until well combined and set aside.

2. in a large container with low edges, mix 4 tablespoons cornstarch, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, and ¼ teaspoon black pepper. cut the tofu into ½-inch cubes (1.3 cm) and toss it in the mix until coated.

3. in a large non-stick pan, warm up the olive oil then arrange tofu on a single layer and fry on 🔥 medium-high heat for ⏲️ 12 minutes, flipping it every 2-3 minutes. the tofu is ready when golden brown on most sides.

4. to a large salad bowl, add 8 packed cups lettuce (chopped), ½ cup corn, 1 cup cucumber (chopped), 2 spring onions, thinly sliced, 1 cup cherry tomatoes, halved, and the tofu. pour in about half of the dressing. toss well, then when you are ready to eat it, add thinly sliced or 1 avocado (diced). give it another quick mix, taste it, adjust for salt, and serve immediately.