Stuffed Tofu With Arugula Salad - cooking recipe

Ingredients

400 g tofu (about 2 blocks)
125 g mozzarella cheese, sliced
1 packet rocket (about 60g)
100 g sundried tomatoes, drained and with the oil reserved
2 tbsp oil
3 None spring onions, cut into rings
1/2 bunch basil, leaves removed
3 tbsp white balsamic vinegar
1 tbsp honey

Preparation

Cut each block of tofu in half to create 4 pieces, then, with a sharp knife, slice horizontally along each piece to create a pocket. Into each pocket place 2 tomatoes and a slice of mozzarella and 2-3 arugula leaves and season with salt.
Heat the oil in a large, non-stick frying pan and saute the tofu slices, turning, for about 6 mins until they are golden brown. To make the salad dressing, mix the vinegar with the honey, then add 3 tablespoons of oil from the sun dried tomatoes. Put the rest of the arugula in a bowl with the basil leaves and green onions, and dress with the vinaigrette. Season with salt and pepper. Serve a portion of salad with a slice of fried tofu.