Sesame Crusted Tofu + Ginger Slaw

We often use up leftover veggies to create our Asian-inspired coleslaw, which we serve with tofu coated in crunchy sesame seeds and a really simple tahini dressing. Sometimes we also serve this with rice for bigger meal.

Ingredients

-1 people+

Metric

Method

1. 1

   If necessary, first press the tofu to remove as much liquid as possible (see notes).

   
2. 2

   Combine 1 tablespoon of light soy sauce, 2 teaspoons of maple syrup, the rice vinegar, toasted sesame oil and ginger in a small bowl, then set aside.

   
3. 3

   Next, prep the veggies by slicing them into thin strips (don’t worry about peeling them). Add them to a large mixing bowl with the sliced spring onion, then pour over the dressing. Stir well, then set aside.

   
4. 4

   Add the cornflour to a plate and pour the plant-based milk into a wide bowl. Next combine the sesame seeds and Chinese 5 spice together on another plate.

   
5. 5

   Slice the tofu into four pieces. Pat dry each slice with a clean tea towel, then season both sides of each slice with salt and pepper. Using the same hand, first dip a slice into the cornflour, followed by the plant-based milk – making sure it’s fully coated each time. Now place the slice onto the plate with the sesame seeds and Chinese 5 spice, then switch hands and coat the slice all over in the seeds. Transfer the tofu to a clean plate and repeat until all the slices are coated in the sesame seeds.

   
6. 6

   Add a splash of olive oil to a large frying pan on a medium heat. When the oil is hot, add the tofu and cook for 6-8 minutes or until the sesame seeds are golden on all sides, then transfer to a chopping board and slice into thick strips. Cook the tofu in batches if necessary.

   
7. 7

   In a small bowl, combine the remaining 1 tablespoon of light soy sauce and 2 teaspoons of maple syrup with the tahini and 2 tablespoons of water. If necessary add another splash of water and keep stirring until the sauce is runny.

   
8. 8

   To serve, add the coleslaw and tofu strips to plates, then drizzle over some of the tahini sauce and serve the remaining alongside.