Tofu and Egg Salad

This egg salad recipe is perfect for tofu-lovers, but is so good that it may even convert non-tofu eaters. This unique recipe is loaded with spice and Asian flavor.

Ingredients

1/2 cake firm tofu
1 bunch scallions
2 large cloves garlic, minced
2 tablespoons tamari
2 1/2 tablespoons fresh lime juice
1 can baby corn, sliced in half lengthwise
2 celery stalks
1 large roasted red bell pepper
2 boiled eggs
1 tablespoon chili paste

Instructions

Roast the pepper, skin and seed. Slice into strips and set aside. Marinate in a little olive oil (1 tablespoon), balsamic vinegar and a few basil and mint leaves.
Cut tofu into small cubes (bite sized) and marinate with the scallions, garlic, chili paste, tamari and lime juice. Marinate in the fridge for a few hours. Toss periodically. Drain and set the marinade aside.
In a non-stick pan, heat a small amount of oil and fry the tofu until brown on all sides. Remove tofu and lightly saute the corn and celery. Add the tofu and marinade and cook for about a minute.
Place steamed rice (jasmine goes great with this dish) in a bowl and place some of the tofu and vegetables, over it. Place strips of roasted pepper on top. Cut the egg into quarters and set on top.
Garnish with finely chopped fresh coriander, mint, and a few roasted chopped peanuts. Serve with hot tea.