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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crispy Tofu Salad

1.0

1 block of firm tofu, patted dry with a paper towel and shredded into strips with a box grater

Half a sweetheart cabbage, sliced or shaved into very fine strips

1 cucumber, sliced into fine strips

A large handful of mangetout, sliced on the diagonal into very fine pieces

A few stems spring onions, sliced into thin rounds

Sesame oil for drizzling

Soy sauce for drizzling

Runny honey for drizzling

A handful roasted cashew nuts

A light scatter of white or brown sugar

Chilli flakes to taste

Olive oil

Juice of 1 lime to finish

2 tbsp soy sauce

1 tbsp rice vinegar

½ tbsp sesame oil

1 big dollop peanut butter

1 drizzle tahini

Preheat oven to 180/200C fan.
Lay the shredded tofu onto a lined baking tray and drizzle with a little soy sauce, sesame oil and honey.
Roast for 45–60 minutes until very dark, golden and crispy.
To make the dressing, mix all ingredients into a bowl until smooth. Taste and adjust to your liking.
Make the spiced cashews by dry roasting them in a frying pan on medium heat until golden brown. Add a drizzle of olive oil, splash of soy sauce and some chilli flakes. Reduce the heat and scatter with sugar, stir, then remove from the pan and let cool.
Toss the cabbage, mangetout, spring onion and cucumber in a large bowl with as much dressing as you like.
Add the tofu and toss again.
Pile high onto a platter or into a bowl, finish with lime juice and scatter with the roasted nuts.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 41 weeks ago

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