Crispy Shredded Tofu Salad

SERVES

2

DIFFICULTY

Easy

TIME

1 hour

This is such a wonderful way to enjoy tofu. It becomes so golden, crispy and caramelised in the oven and is the perfect addition to a fresh and crunchy slaw dressed in a superbly nutty, tangy dressing.

Natalie Chassay

By guest chefsMains

SERVINGS

2

1

Block of firm tofu, patted dry with a paper towel and shredded into strips with a box grater

0.5

Sweet heart cabbage, sliced or shaved into very fine strips

1

Cucumber, sliced into fine strips

1

Large handful mangetout, sliced on the diagonal into very fine pieces

3

Spring onions, sliced into thin rounds

2

Tbsp soy sauce

0.5

Tbsp sesame oil

1

Tbsp peanut butter

1

Lime, juiced

1

Tbsp tahini

1

Tbsp rice vinegar

Sesame oil for drizzling

Soy sauce for drizzling

Runny honey for drizzling

A handful roasted cashew nuts

A light scatter of white or brown sugar

Chilli flakes to taste

Olive oil

Method

Preheat oven to 180/200C fan

Lay the shredded tofu onto a lined baking tray and drizzle with a little soy sauce, sesame oil and honey.

Roast for 45 minutes to an hour or until the tofu is very dark, golden and crispy!

To make the dressing, mix soy sauce, rice vinegar, sesame oil, peanut butter and tahini into a bowl until smooth and have a taste. It should be salty, acidic, nutty and well balanced. Feel free to make any changes to your liking!

Make the spiced cashews by dry roasting then on a frying pan on medium heat until golden brown. Once browned, add a little drizzle of olive oil, splash of soy sauce and some chilli flakes. Take the heat down low and scatter a little sugar all over. Stir well and remove from the pan immediately and let cool.

Throw the cabbage, mangetout, spring onion and cucumber into a large bowl and dress with as much of the dressing as you like. You can start with half of it, toss and more based on how dressed you want it to be. Add the tofu and toss again.

Pile high onto a platter or into a bowl, finish with a big squeeze of lime juice and a scatter of the roasted nuts.

MORE ABOUT THE CHEF

Natalie Chassay

Natalie Chassay wants to change the way you cook. Her method is about growth, from blindly following recipes, to understanding why that recipe works, what’s missing from any plate, and how to transform the simplest ingredients into an unforgettable meal. The real secret is this: if you understand a handful of simple principles, you can cook. Inspired by the 15+ years that she has spent around all the pleasures of food (hosting, cooking, eating, writing, and teaching sell out cooking classes), all over the world, today Natalie creates unforgettable, customisable recipes, alongside perfectly practical advice, that has over 225,000 followers hooked on this way of cooking.