Ingredients:
2 cup cooked Freekak
6 tbsp Mirin or lemon (3 tbsp)
250 grams of hard tofu, diced
2 tbsp miso paste
¾ of a cup chopped snow peas
1½ tbsp apple cider vinegar
3/4 cup of fresh peas, frozen or fresh
1 capsicum chopped
1 grated carrot
½ a cup of coriander
½ cup mint
1 clove garlic, minced
100g water chestnuts, sliced
1 tsp. agave nectar
1 small red chilli chopped (to taste)
Method:
In a large bowl, combine the tofu, snow peas, peas, red pepper, carrots, water chestnuts, mint and coriander.
In a small bowl, stir together the mirin, miso, vinegar, chilli, garlic, and agave nectar. Pour over the salad and toss to combine. If you have time let the salad sit for 30 minutes, as the flavour will absorb into the tofu.
