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  How to make crispy tofu (and a recipe for Crunchy Cashew Noodle Salad)

  5-Jul-2023

  In my humble opinion, one of the great breakthroughs in plant-based cooking is learning how to make a basic crispy tofu that you can then cook in different marinades/sauces to add a boost of texture and flavour (and nutrition) to your dishes.

  Today I want to share one of the recipes I have taught a number of times over the years – for a couple of reasons:

  1. If you haven’t already mastered the no-oil sauteed tofu method, you're missing out!

  2. This is a delicious recipe that you can customize to your own tastes/the tastes of your loved ones — it’s gonna be one you’ll make again and again.

  Here’s your recipe:

  Crunchy Cashew Noodle Salad with Crispy Tofu

  Serves 4

  Ingredients:

  • 1 package extra firm tofu, sautéed with simple marinade, as described below

  • simple marinade for tofu: 2 tbsp maple syrup + 2 tbsp braggs soy alternative OR coconut aminos

  • 1 package of noodles of your choice (200-250 g), cooked; see below for noodle recommendations

  • About 5 cups of mixed vegetables (adapt this to what you have/like), for example:

    • 1 cup carrots, julienned

    • 1 cup red pepper, julienned

    • 1 cup snap peas

    • 1 cup celery, julienned

    • 1 cup purple cabbage, shredded

  • ¼ cup roughly chopped cilantro or parsley

  • 1 cup of pea sprouts, or other sprouts of choice

  • ½ – 1 cup lightly roasted cashews

  • 1 recipe Spicy Cashew Dressing: (blend together until smooth)

    • ½ cup cashews, soaked

    • 1 large clove garlic

    • 1 tsp fresh ginger

    • 2 tbsp pure maple syrup

    • 2 tbsp braggs soy alternative OR coconut aminos

    • 1-2 tbsp freshly squeezed lime juice, to taste

    • 1/3 cup water

    • Hot sauce to taste (optional)

  Directions:

  1. Prepare the extra firm tofu by cutting it into cubes and dry sautéing it until crispy. To do this, heat a large saucepan so that water sizzles on its surface (I prefer a good quality ceramic or stainless steel for this) — this is important because it helps to prevent the tofu from sticking. When the pan is hot, place the tofu cubes in the pan. Resist the urge to stir them around at this point – they will stick at first but once they have seared, they should come away without sticking. Brown the tofu on all sides, as shown below. (STEP 1)

  2. Once browned on all sides, add the simple marinade and let the tofu cook in it (over medium-low heat) until all the marinade has been absorbed (STEP 2). Watch it carefully so it doesn’t burn. Remove from heat once it’s looking nice and crispy and set aside.

  3. Prepare the noodles according to package directions, drain and set aside.

   

  4. Cut all your vegetables up and put them together into a large bowl.

  5. Prepare your dressing.

  6. Toss noodles and dressing together, then toss in the veggies and mix again. You may want to keep a few aside to use on the top for presentation colour. 😊

  7. Divide into individual bowls and add tofu, then garnish with herbs, sprouts and roasted cashews.

  Enjoy! Make it? Let me know how you liked it below!

  Tags: healthy eating, recipes, plant-based, vegan recipes, vegan, tofu

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