This might just be the recipe that makes you fall in love with tofu – the secret is all in the “press and tear” which creates the best surface for flavours to be absorbed and to crisp up!
This Week
2 Dec - 8 Dec
Meal Prep Guide
Prepare the slaw ingredients (store together in an airtight container in the fridge)
- ½ red cabbage (finely sliced)
- 2 carrots (grated or julienned)
- 1 red capsicum (finely sliced)
- 3 spring onions (finely sliced)
- 1 cup fresh coriander (roughly chopped)
Roast ¼ cup peanuts (store together in an airtight jar in the pantry)
Make the salad dressing (store together in an airtight container in the fridge)
Ingredients
- 3 Tbsp tamari
- 3 Tbsp olive oil
- 2 Tbsp honey
- 3 Tbsp rice wine vinegar
- 2 tsp sesame oil
- 1 red chilli (finely chopped)
- 1 Tbsp ginger (grated)
Method
- Add all the ingredients into a jar and shake well to combine (bring to room temperature or run the jar under warm water to desolidify before serving)
Tips
- Pressing the tofu allows it to become much crispier, plus helps marinades and spices to be absorbed.
How to press tofu:
- Wrap the block of tofu in a clean tea towel.
- Pop something heavy on top, we like to use a frying pan then add additional heavy items to weigh it down.
- Leave for 15-30 minutes. You can also do this the day before (store it in an airtight container in the fridge).
Shortcuts
Vegetables
- Swap red cabbage for green or white.
- Add or swap coriander for mint.
- Add sliced cucumber.
- Add mung beans.
- Add sliced avocado.
Protein
- Swap tofu for chicken – toss sliced chicken breast or thighs in Chinese five spice, ginger, tamari and olive oil; pan fry until cook through and golden.
- Or simply serve slaw with a side of pan fried salmon.
Other
- Swap peanuts for roasted cashews or almonds.
- Add vermicelli noodles
Ingredients
Crispy tofu
- 600g firm tofu
- 1 tsp Chinese five spice
- 2 Tbsp ginger (grated)
- 2 Tbsp tamari
- 4 Tbsp olive oil
Slaw
- ½ red cabbage (finely sliced)
- 2 carrots (grated or julienned)
- 1 red capsicum (finely sliced)
- ¼ cup peanuts (roasted)
- 3 spring onions (finely sliced)
- 1 cup fresh coriander (roughly chopped)
Dressing
- 3 Tbsp tamari
- 3 Tbsp olive oil
- 2 Tbsp honey
- 3 Tbsp rice wine vinegar
- 2 tsp sesame oil
- 1 red chilli (finely chopped)
- 1 Tbsp ginger (grated)
Method
- Start by pressing the tofu for 15-30 minutes (see tips on how we like to do this).
- Preheat the oven to 200 degrees celsius and line a tray with baking paper.
- Once the tofu is pressed, tear it into small pieces and pop them onto the tray. Add the Chinese five spice, ginger, tamari and olive oil; toss well. Spread the tofu out on the tray and bake for 15 minutes, then give the tofu a good toss and return to the oven for another 10-15 minutes or until golden and crispy.
- While the tofu is cooking, prepare the dressing and slaw.
- To make the dressing add all the ingredients into a jar and shake well until everything is combined.
- Add all the slaw ingredients into a large mixing or salad bowl; pour over the dressing and toss well to combine.
- Serve the slaw topped with the crispy tofu.
Variations
Vegetables
- Swap red cabbage for green or white.
- Add or swap coriander for mint.
- Add sliced cucumber.
- Add mung beans.
- Add sliced avocado.
Protein
- Swap tofu for chicken – toss sliced chicken breast or thighs in Chinese five spice, ginger, tamari and olive oil; pan fry until cook through and golden.
- Or simply serve slaw with a side of pan fried salmon.
Other
- Swap peanuts for roasted cashews or almonds.
- Add vermicelli noodles
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