Sesame Crusted Tofu Salad

Difficulty: Easy
Serves 4 as a side

Despite my best efforts, summer is on its way. One thing I don’t mind about warmer weather is all the fresh and light food that accompanies the season, so salads are well and truly back on the menu!

My Sesame Crusted Tofu Salad is a simple recipe to make but tastes way more complex, thanks to the different textures and flavours of the ingredients. You’ll love whipping this one out at your next picnic or barbecue!

Ingredients

Salad

• • 2/3 cup cashews
  • 1 baby wombok (or half a regular-sized one), finely shredded
  • 1 avocado
  • 1 spring onion
  • 1 small red chilli

Tofu

• • 450g high protein, firm tofu
  • 1/3 cup mixed sesame seeds
  • 1 teaspoon salt

Dressing

• • 2 tablespoons soy sauce
  • 1 teaspoon vegan fish sauce (add more soy if you don’t have it)
  • Juice of half a lime
  • 1 clove garlic, crushed
  • 1 teaspoon brown sugar
  • Splash of sesame oil

Method

1. 1. Over a medium heat, lightly toast the cashews in a large, non-stick frypan. Remove and set aside.
   2. Place the shredded wombok on a serving platter.
   3. Halve and de-seed the avocado. Using a teaspoon, scoop out pieces and scatter them over the wombok.
   4. Slice the spring onion into thin strips and add to the platter. Slice the chilli and set aside.
   5. Gently press the tofu between some paper towel to remove excess moisture before cutting into 16 pieces.
   6. Pop the sesame seeds and salt into a shallow dish and coat each piece of tofu by pressing each side into the sesame seeds.
   7. Use the same non-stick frypan and over medium-high heat, cook the tofu for a few minutes on each side until golden.
   8. Add the tofu to the platter and top with the chilli and cashews.
   9. Make the dressing by whisking together all of the ingredients. Serve on the side.