Ingredients
• 3 bunches (about 840g) snake beans, cut into 7cm lengths
• 2 bunches (about 500g) baby bok choy, quartered lengthways, washed
• 1 bunch coriander, leaves picked
• 2 300g pkts firm tofu, drained, cut crossways into 1cm-thick slices
• 250ml (1 cup) peanut oil
• 100ml soy sauce
• 5cm piece fresh ginger, peeled, finely grated
Method
Step 1
Cook the snake beans in a large saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Use a slotted spoon to transfer to a colander and refresh under cold running water.
Step 2
Cook the bok choy in the same saucepan of salted boiling water for 1 minute. Drain and refresh under cold running water.
Step 3
Combine the snake beans, baby bok choy and coriander in a large bowl and gently toss until combined. Cover with plastic wrap and place in the fridge until required.
Step 4
Place the tofu in a single layer in a large shallow glass or ceramic dish. Whisk together the peanut oil, soy sauce and ginger in a small bowl. Spoon the marinade over the tofu. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
Step 5
Preheat a barbecue grill or chargrill on high.
Step 6
Use an egg lifter to transfer the tofu slices to a plate lined with paper towel to drain. Reserve the marinade.
Step 7
Cook the tofu on preheated barbecue grill or chargrill for 2 minutes each side or until browned and heated through.
Step 8
Place the snake bean mixture in a large serving bowl and drizzle with half the reserved marinade. Gently toss to combine. Add the tofu to the snake bean salad and drizzle with the remaining marinade. Serve immediately.
