Crispy Tofu with Sesame Slaw

Make crispy tofu with sesame slaw, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
160 g Firm tofu (Weighed after pressing. Silken tofu is about half the calories and protein.)
8 g Cornflour
6 g Rapeseed oil
100 g Red cabbage
80 g Carrot
60 g Edamame beans, shelled (Shelled weight. In the pod, about half of what you weigh is pod.)
20 g Spring onion
1 tbsp, about 15 g Tamari
6 g (1.5 tsp) Toasted sesame oil
8 g Sesame seeds
A tablespoon Rice vinegar
A thumb, grated Fresh ginger
Ingredient notes on the recipe page.

METHOD
1. Wrap the tofu in kitchen paper and press it under a heavy pan for ten minutes. Cut it into two-centimetre cubes and toss with the cornflour and a pinch of salt.
2. Fry the cubes in the rapeseed oil over medium-high heat for about ten minutes, turning so every side goes golden and crisp.
3. Whisk the tamari, vinegar, sesame oil and ginger. Boil the edamame from frozen for three minutes and drain.
4. Shred the cabbage finely and cut the carrot into matchsticks, toss them with the edamame in the dressing, and pile the tofu on top with the spring onion and sesame seeds.

Contains soya and sesame.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/crispy-tofu-sesame-slaw

AI-generated images illustrating the recipe.

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