Does purchasing spring onions not seem like an awful waste? I mean they do work exceptionally well in salads, quiches, as pizza toppings and, well, anything that you’re feeling too lazy to chop up an ordinary onion for. However, that’s just the white ‘rooty’ part, and not the whole spring onion. So what on earth do you do with the rest – i.e. the majority – of the onion? In my house the dark green fronds often face a grisly execution on arriving home from the supermarket. They take up so much blasted room in the fridge, weep gunk all over the place and generally disintegrate into a state of oozy floppiness that we usually resort to giving the bunch of spring onions a good ol’ haircut with the kitchen scissors before relocating them to their new home. Fortunately this Fried Tofu Salad with Chilli Peanut Sauces changes things. Because, wait for it….it only uses the dark green part of the spring onion. I’d like to say it was a stroke of genius on my part but it aint. Truth be told I’d already selected the recipe before cottoning on to its clever inclusion of the poor abandoned green parts. Continue reading
