Stuffed Tofu With Arugula Salad

• 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

1. 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.
2. 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.

mozzarella cheese, rocket, sundried tomatoes, oil, spring onions, basil, white balsamic vinegar, honey

Taken from recipes-plus.com/api/v2.0/recipes/17905 (may not work)