I have never really tried cooking with tofu before, but I am certainly intrigued. The best thing that I have discovered about the stuff is the way it carries flavours, I was going to put this to the test and experiment dusting it in some quinoa flour, panfrying it and then load on with some spirulised carrot and cucumber pickled for the noodle salad. A very simple recipe that will be sure to pack you full of some protein. Drizzled in a soy, chilli and spring onion dressing. Its refreshing, light and quick to make and you can really add anything to it. Vegan, gluten and dairy free.
2 Carrots, spirulised
1 Lebanese Cucumber, spirulised
4-5 Spring Onions, finely chopped
Handful Mint, torn
2 Tbsp Quinoa Flour (for GF) or plain flour if not GF
250g Organic Firm Tofu, cut into 1-2 cm slices
For the Dressing/Pickling:
3 Lg Tbsp Soy Sauce (1/8 Cup)
1 Tbsp Honey or Maple Syrup (if vegan)
3 Lg Tbsp Rice Wine Vinegar (1/8 Cup)
1 Chilli, finely chopped, keep seeds for extra spice
1. In a large bowl add the spirulised carrot and cucumber and half of the chopped spring onions. Toss until mixed well together.
2. In a small saucepan, medium heat, add about 1tsp coconut oil. Add chilli and other half of spring onions, lightly fry until fragrant (generally 1-2 minutes). Pop to one side.
3. In a small bowl add the dressing/pickling ingredients. Then add the lightly fried spring onion/chilli to the dressing and stir well. Pour half on the carrot, cucumber combo and toss around until fully covered. Leave the rest for the dressing over the tofu.
3. Grab a small non stick frying pan, medium heat, add about a teaspoon of coconut oil. Dust the sliced tofu in quinoa flour (or plain flour if not GF). Pop in frying pan and lightly frying until golden brown and crunchy on both sides about couple of minutes for each side.
4. Load up plate, slice tofu into finer strips or triangles. Pop tofu on top of pickled carrot and cucumber. Finish with sprinkling of mint leaves and a drizzle of the dressing.
If you would like to be authentic, get some chop sticks and tuck in!