500 gms tofu, cut into cubes
4 tbsp soya sauce
2 tsp vegetable oil
1/2 tsp fresh ginger, finely chopped
1 tbsp lemon juice
2 tsp dry white wine
1 lettuce, leaves separated
2 tomatoes, cut into wedges
60 gms snow pea sprouts
2 carrots, sliced
1 tbsp sesame seeds, roasted

Marinated Tofu Salad

1. Mix together soya sauce, oil, ginger, lemon juice and wine in a small bowl and keep aside.
2. Heat oil in a wok and fry the tofu pieces for a while until they get golden brown in color. Remove from heat and set aside.
3. In the remaining oil, fry the sliced carrots and pea sprouts until they are tender.
4. To the soya sauce minture, add tofu pieces, carrots, pea sprouts and marinate for 3-4 hours in the refrigerator.
5. Before serving, place the lettuce leaves on a serving plate. Above these, place the marinated tofu pieces and decorate with tomato wedges.
6. Sprinkle roasted sesame seeds at the top and serve.
   Serves: 3-4
   Preparation time: 30-45 minutes, excluding marination