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Gluten Free Crispy Tofu Salad (Vegan)

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What You Will Need

Made with
Lee Kum Kee products

How to make it

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

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.

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

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

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