Spice Crusted Tofu With Kumquat Radish Salad Recipes
SPICE-CRUSTED TOFU WITH KUMQUAT RADISH SALAD
This simple Japanese-inspired vegan salad is anything but bland, with shichimi togarashi spice mix, crunchy veg and a subtly sweet yuzu dressing
Provided by Jennifer Joyce
Categories Lunch, Main course, Side dish
Time 15m
Number Of Ingredients 16
Steps:
- Slice the tofu in half, wrap well in kitchen paper and put on a plate. Place a heavy frying pan on top to squeeze the water out of it. Change the paper a few times until the tofu feels dry, then cut into chunky slices. Mix together the sesame seeds, Japanese spice mix and cornflour in a bowl. Sprinkle over the tofu until well coated. Set aside.
- In a small bowl, mix the dressing ingredients together and set aside. Bring a pan of water to the boil for the vegetables and heat the two oils in a large frying pan.
- When the frying pan is very hot, add the tofu and fry for 1 min or so on each side until nicely browned. Repeat until you have done them all.
- When the water is boiling, cook the broccoli and sugar snap peas for 2-3 mins. Drain and divide between two large shallow bowls. Top with the tofu and drizzle over the dressing. Scatter the radishes, spring onions and kumquats on top.
Nutrition Facts : Calories 528 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 12 grams fiber, Protein 27 grams protein, Sodium 1.9 milligram of sodium
SPICE-CRUSTED TOFU
Make and share this Spice-Crusted Tofu recipe from Food.com.
Provided by Enduring Gastronomy
Categories Soy/Tofu
Time 20m
Yield 8 tofu steaks, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small skillet over medium-low heat, toast pine nuts, stirring constantly, until golden and fragrant (~2 minutes). Transfer to a bowl to cool.
- In a small bowl, mix paprika, cumin, coriander, salt and pepper.
- Drain tofu and pat dry with paper towels. Cut crosswise into eight 1/2-inch thick slices.
- Dredge the tofu liberally with the spice mixture, coating all sides.
- In a small bowl, mix boiling water, lemon juice and honey.
- In a large nonstick skillet over medium-high heat, heat oil. Swirl to coat the bottom.
- Add tofu and cook on one side until brown and crusty (~4 minutes). Flip and cook the other side (~3 minutes).
- Add honey mixture to the pan and quickly shake to coat the tofu. It will BUBBLE UP and EVAPORATE VERY QUICKLY.
- Serve immediately, sprinkled with toasted pine nuts.
Nutrition Facts : Calories 153.3, Fat 10, SaturatedFat 1.4, Sodium 232.3, Carbohydrate 10.3, Fiber 2.1, Sugar 6.9, Protein 9.4
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