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Web Res Gluten Free Crispy Tofu Salad Topdown Landscape

Gluten Free Crispy Tofu Salad (Vegan)

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    20mins

  • Cooking

    35mins

Vegetarian Asian Food Fusion Vegetable Salad Lunch Dinner Breakfast Less Than 60 mins Healthy Gluten Free

What You Will Need

Ingredients

  • 600g Tofu, chopped to 4cm sized cubes
  • 2 tbsp Lee Kum Kee Pure Sesame Oil
  • Tofu coating
  • 8 tbsp Cornstarch
  • 4 tbsp Black sesame seeds
  • 2 tsp Ground ginger
  • 2 tsp Five spice
  • Salad
  • 450g Edamame, shelled, cooked and drained
  • 4 Radishes, finely sliced
  • 1 Cucumber, cut in half lengthwise, then finely sliced
  • 300g Green Cabbage, finely sliced
  • 10g Coriander + extra for serving
  • 10g Mint, finely chopped
  • 75g Peanuts + extra for serving

Dressing

  • 4 tbsp Lee Kum Kee Pure Sesame Oil
  • 3 tbsp Lee Kum Kee Gluten Free Soy Sauce
  • 4 tbsp Peanut butter
  • 3 tbsp Rice vinegar
  • 3 tbsp Maple syrup
  • 1 tsp Ginger, crushed

Made with
Lee Kum Kee products

Gluten Free Soy Sauce 250mL

Soy Sauce

Gluten Free Soy Sauce
Pure Sesame Oil 207ml wellness new outlook

Cooking and Dipping Sauces

Pure Sesame Oil

How to make it

  1.  https://www.youtube.com/watch?v=xQSaz6gTsxY

  2. Preheat the oven to 200°C. Line a baking tray with baking paper.

  3. Add all tofu coating ingredients into a bowl. Mix well to combine. Pat the tofu with paper towel to remove excess moisture. Add tofu to tofu coating mix, lightly toss to coat. Place tofu pieces onto the prepared baking tray. Drizzle with Lee Kum Kee Pure Sesame Oil. Cook for 30–40 minutes,  turning halfway through.

  4. In a large bowl add all the dressing ingredients. Stir until well combined.

  5. Add the edamame, cabbage, cucumber, radishes, coriander, mint and peanuts to the dressing and lightly toss.

  6. Divide salad into bowls. Top with crispy tofu pieces. Scatter extra coriander and peanuts on top.