36min 4 ppl
Vegan Crispy Tofu Salad with Lime Dressing
30 minutes
4 people
Easy≤30 min & ≤6 steps
30 min · 6 steps
Easy: ≤30 min and ≤6 steps
180 kcalper person
Protein 9g
Carbs 8g
Fats 12g
About this dish
Deep-golden crispy fried tofu torn over tomato, cucumber and shallot in a hot-and-sour lime dressing, a vegan take on the classic crispy egg salad.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Cherry tomatoeshalved100 g
- Cucumbersliced0.5
- Thai shallotsthinly sliced3
- Spring onionssliced2
- Corianderleaves picked1
- Lime juicefreshly squeezed3 tbsp
- Garlic clovesminced2 clove
- Bird's Eye Chilliesfinely chopped3
Plant Proteins
- Firm tofupressed and cut into thick slabs300 g
Dried Goods
- Palm sugargrated1 tbsp
Oils & Condiments
- Light soy sauce2 tbsp
- Vegetable Oilfor frying200 ml
Utensils
- Wok
- Slotted spoon
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Halve the cherry tomatoes, slice the cucumber and shallots, mince the garlic, finely chop the chillies, and pick the coriander leaves.
Approx. 10 minutes
2
Whisk together the lime juice, light soy sauce, palm sugar, garlic and chillies in a large bowl until the sugar has dissolved.
Approx. 4 minutes
3
Heat the vegetable oil in a wok to 180°C and fry the tofu slabs for 5 minutes, turning once, until deeply golden and crisp on the outside.
Approx. 7 minutes
4
Lift the tofu out with a slotted spoon, drain on kitchen paper, and cut into bite-sized pieces.
Approx. 4 minutes
5
Add the tomatoes, cucumber, shallots and crispy tofu to the dressing and toss gently to combine.
Approx. 3 minutes
6
Scatter over the spring onions and coriander and serve immediately.
Approx. 2 minutes
