Oriental Salad
Using Major Oriental Mari Base
10 Covers
ingredients
Tofu- Cut into Small Cubes
150g
Vegetable Oil
50ml
Mange Tout
60g
Mushrooms- Sliced
35g
Broccoli- Florets
35g
Carrots- Peeled and Thinly Sliced
65g
Spring Onions- Sliced
18g
Radish- Finely Sliced
25g
Celery- Thinly Sliced
40g
Unsalted Roasted Peanuts
30g
Bean Sprouts
60g
Chinese Leaves/Cabbage- Shredded
As Required
dressing
Lemon Juice
25ml
Honey
6ml
Grated Ginger
4g
Major Oriental Mari Base
40g
Sesame Oil
Dash
method
1. Drain tofu well and press gently to remove excess moisture. Cut into 1.25cm cubes.

2. Pour 30ml of the oil in a wok and stir fry the mange tout, mushrooms, broccoli, carrots and celery for 2 minutes. Remove from wok and set aside to cool.

3. When cool mix them together with the onions, peanuts, radishes and bean sprouts.

4. Mix all the dressing ingredients with the remaining oil and whisk well.

5. Pour over the vegetables.

6. Add the tofu and toss carefully.

7. Arrange on a bed of the Chinese leaves.