Tofu carrot salad

Ingredients

• One packet of 'firm' or 'very firm' tofu (it won't work with the silken tofu as makes it too mushy)
• Olive oil to pan fry tofu
• Soy sauce
• Honey (clear honey works best)
• Sesame seeds
• Fish sauce or Oyster sauce or Hoisin sauce (basically any asian nice tasting thick sauce you already have in cupboard - but recipe is ok without this if you don't have it)
• Sweet chilli sauce (this is also not totally necessary but gives the salad a bit of spice)
• Coriander (nice big bunch)
• Spring Onions (oignons verts je crois) - chopped
• Grated organic carrots (better to grate yourself than buy already grated - they taste better if freshly grated) you will probably need about 1.5kg of carrots depending on how big you want the salad to be.  Usually I use approx 1.5kg of carrots grated to make one big salad bowl ie enough to feed 4 people as main meal.

Method

• Chop tofu into small cubes and pan fry gently in the olive oil until golden brown on all sides.
• Reduce heat and add a nice big dash of soy sauce and the honey - keep turning or honey will burn.
• Add sesame seeds (I usually use one big handful)
• Turn off heat and let whole pan cool.
• Once tofu is completely cooled tip into big salad bowl and add the grated carrot, chopped spring onions, dash of fish sauce and /chilli sauce chopped coriander  - stir everything together very well.
• Leave salad to cool in the fridge until ready to serve.
• That's it!