Watermelon & Szechuan Tofu Salad
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 tbsp (15 ml) olive oil, for chickpeas
- 1 tsp ground cumin
- salt and pepper, to taste
- 300 g firm tofu, pressed and cubed
- 2 tbsp (30 ml) soy sauce or tamari
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) chili crisp or chili oil
- 2 cloves garlic, minced
- 1 1/2 –2 limes, zested and juiced
- 6 cups watermelon, cubed
- 1 small red onion, thinly sliced
- 1 handful fresh mint, roughly chopped
- 1 small fresh red or Thai chili, finely sliced
- a few sprigs fresh coriander or basil (optional)
- 3 –4 tbsp (45–60 ml) olive oil, for dressing
Instructions
1. Pat chickpeas dry and toss with olive oil, cumin, and salt.
2. Air fry at 200°C (400°F) for 12 minutes, shaking 2–3 times. Set aside.
3. Press tofu for 15 minutes, then cut into cubes.
4. Whisk together soy sauce, rice vinegar, chili crisp, 1 clove minced garlic, and the zest and juice of 1/2 lime.
5. Toss tofu in the dressing. Pan-fry cubes until edges are crisp, or leave marinated and refrigerate.
6. Combine watermelon, red onion, mint, chili, and herbs in a large bowl.
7. Add crispy chickpeas and tofu cubes to the bowl.
8. Whisk together olive oil, remaining lime juice and zest, remaining garlic, salt, and pepper. Drizzle over the salad and gently toss to coat.
9. Garnish with extra mint and lime wedges. Serve immediately.