Lunch

Crispy Tofu with Sesame Slaw

Name: Crispy Tofu with Sesame Slaw
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 160 g Firm tofu; 8 g Cornflour; 6 g Rapeseed oil; 100 g Red cabbage; 80 g Carrot; 60 g Edamame beans, shelled; 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

Cornflour-crisped tofu over red cabbage, carrot and edamame in a tamari, ginger and sesame dressing. No animal protein and 34 g of protein.

Calories: 526kcal
Protein: 34g
Fat: 31g
Carbs: 30g

Per serving, makes 1. 25 minutes of work, then ten minutes pressing the tofu. Published 8 September 2026.

Allergens

Soya
Sesame

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Crispy Tofu with Sesame Slaw, plated and ready to serve. — The finished recipe. Crispy Tofu with Sesame Slaw

Ingredients 1 to 6 for crispy tofu with sesame slaw arranged separately on a dark worktop. — Ingredients 1 to 6. 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.)

Ingredients 7 to 12 for crispy tofu with sesame slaw arranged separately on a dark worktop. — Ingredients 7 to 12. 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

Crispy Tofu with Sesame Slaw, preparation step 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. — Step 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.

Crispy Tofu with Sesame Slaw, preparation step 2: Fry the cubes in the rapeseed oil over medium-high heat for about ten minutes, turning so every side goes golden and crisp. — Step 2. Fry the cubes in the rapeseed oil over medium-high heat for about ten minutes, turning so every side goes golden and crisp.

Crispy Tofu with Sesame Slaw, preparation step 3: Whisk the tamari, vinegar, sesame oil and ginger. Boil the edamame from frozen for three minutes and drain. — Step 3. Whisk the tamari, vinegar, sesame oil and ginger. Boil the edamame from frozen for three minutes and drain.

The finished crispy tofu with sesame slaw. — Step 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.

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Ingredients

Firm tofu160 g
Weighed after pressing. Silken tofu is about half the calories and protein.
Cornflour8 g
Rapeseed oil6 g
Red cabbage100 g
Carrot80 g
Edamame beans, shelled60 g
Shelled weight. In the pod, about half of what you weigh is pod.
Spring onion20 g
Tamari1 tbsp, about 15 g
Toasted sesame oil6 g (1.5 tsp)
Sesame seeds8 g
Rice vinegarA tablespoon
Fresh gingerA thumb, grated

Method

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.
Fry the cubes in the rapeseed oil over medium-high heat for about ten minutes, turning so every side goes golden and crisp.
Whisk the tamari, vinegar, sesame oil and ginger. Boil the edamame from frozen for three minutes and drain.
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.

Worth knowing

Pressing is the step people skip and then wonder why the tofu is wet. Ten minutes under a heavy pan takes out enough water to let it crisp.
Firm tofu is 14 g of protein per 100 g. With the edamame it reaches 34 g, which is a lunch figure without anything from an animal.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.