Appetizers & Snaks

Vegan & Dairy-Free Salt & Pepper Tofu Salad With Lime, Cucumber & Fennel


Contrary to well-known belief, you can make pals with salad, primarily if it’s as delicious as this one. This vegetarian choose on a salt and pepper calamari takes advantage of the goodness of tofu as it is star component, with new herbs, cucumber, fennel, and lime to add a tiny zing. It tends to make the fantastic lunch or evening meal facet and you can get as inventive as you like with it. Want the recipe? Hold scrolling for this ‘too fantastic not to try’ edition by foodstuff blogger and recipe developer, Ga McDermott (greater knowns as @georgeats).

Salt & Pepper Tofu Salad With Lime, Cucumber & Fennel


For the tofu:

500g firm tofu
2 tablespoons vodka (make positive it is gluten cost-free if you are cooking for a coeliac)
1 tablespoon drinking water, as well as extra if vital
3 tablespoons gluten cost-free cornflour
2 teaspoons sea salt flakes
2 teaspoons freshly ground white pepper (I obtain this in whole type from my Asian grocer but I believe you can get it at the supermarket too)

For the salad:

Juice of 1 lime
2 teaspoons brown sugar
1 teaspoon sea salt flakes
1 substantial fennel, mandolin or finely chopped
2 modest Lebanese cucumbers, mandolin or finely chopped
1 bunch of Thai Basil
Handful of greens of your preference

For the satay:

1 cup normal peanut butter
1 1/2 cups boiling drinking water
4 teaspoons gluten-free kecap manis
4 teaspoons tamari
A generous micro grating of contemporary ginger
A generous micro grating of kaffir lime flesh

Optional toppings:

1/4 cup coconut flakes, toasted
1/4 cup cashews, toasted
Chilli flakes, fresh chilli, or extravagant angel hair chilli
More herbs


1. Get rid of your tofu from the packet and slice it lengthways down the center. Place down some paper towel (I typically do a folded few of layers on the base and 1 on the prime) and lay the tofu on leading. It need to take considerably less time to drain now that it’s halved. Lay the upcoming piece of paper towel on best, and position one thing large on top of that. I use a massive saucepan with cans in it. Let this to drain for 30 odd minutes, clear away the paper, and repeat. Once the tofu is dry, just take the paper off and minimize the tofu into chunk sized chunks on a dry board.

2. To make the salad, mix the lime juice, sea salt and sugar in a significant bowl, and insert in the remaining ingredients. I like to do this prior to cooking the tofu to permit some of the firmer veg to soften with the lime juice.

3. Blend jointly the cornflour, sea salt and pepper in a big bowl. Combine and incorporate the tofu chunks, tossing them evenly to coat. Carefully shake particular person items of tofu off and transfer them to a plate. Combine the vodka and water into the flour and salt combination that is leftover, and stir comprehensively to merge. Often a whisk allows with cornflour

4. Warmth a saucepan more than a large heat with a superior smoke position oil. Peanut oil is my desire.

5. Toss the tofu parts again into the soaked vodka flour mixture, carefully and totally coating every single piece in the batter. Transfer just about every piece (I use my fingers, it tends to make it a lot easier to coat and transfer) carefully into the hot oil. Make sure not to overcrowd the pan – batch cooking is your finest m8 in the research for crispiness. I cook about 8 parts at a time, but that will depend on your pan.

6. Modifying the heat as you go, transform the tofu as you begin the see the sides going golden at the base. This won’t choose extended. I like to develop a system whereby I flip them all the very same way so I don’t overlook a side. It will make me come to feel pretty organised and really enamoured with tofu. Make confident all 4 sides of the tofu are cooked, ahead of transferring them to a paper towel to blot dry.

7. Although the tofu is cooking, location the peanut butter in a pan over a very low medium warmth. Add the boiling water, and stir until eventually the combination turns into a saucy regularity (it will occur, I assure!) include the flavourings – kecap manis, tamari, ginger and kaffir (you can include in a bunch of kaffir lime leaves if that’s all you can discover, just make positive you fish them out just before taking in) and continue stirring over a small heat for a couple minutes to let the flavours infuse. Set apart.

8. If it has taken you a when to prepare dinner the tofu, you can complete it off in the oven for a handful of minutes (legend has it that this also assists in crispiness, while I cannot be absolutely sure yet) to provide warm when you are prepared.

9. To serve, layer the bottom of the plate with satay (you’ll have a lot leftover for blabbing on top and for lunch tomorrow) and follow this with the salad and the crispy tofu.


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