Crispy Nori Tofu with Simple Slaw
Hot diggety damn, for a recipe so simple, this slaw is good ! The combination of cabbage and lettuce with the tangy lime and mayo dressing makes a perfect base for the addition of spring onion (scallion), corn and crispy nori tofu, giving you a salad that’s full of flavour as well as protein. Serve this as an easy weeknight dinner, or in tacos smeared with a bit of avocado when you’re looking for something that little bit extra.
Ingredients 13
Dressing
2 tbsp Japanese mayonnaise
1 lime, juice and zest
Tofu
400 g firm tofu, packet, drained, pressed, cut into squares or batons, approximately 1 cm (1/2 in) thick
1 tbsp soy sauce
2 tbsp Japanese mayonnaise
3 tbsp cornflour, for coating
1 tsp nori flakes, for coating
oil, for cooking
Slaw
2 ears corn, husks removed, kernels cut from cob
4 cups white cabbage, sliced paper thin
8 cos lettuce leaves (romaine lettuce leaves), sliced
4 spring onions (scallions), sliced
1 tbsp toasted sesame seeds
2 handfuls herbs, such as vietnamese mint, thai basil and coriander (cilantro)
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 6
Slice the into squares, or batons, approximately 1 cm (1⁄2 in) thick. Combine the and in a flat-bottomed dish and add the tofu, turning to coat it in the marinade and allowing it to sit for at least 30 minutes.
Combine the and on a dinner plate, then place the marinated on top in a single layer. Gently turn each piece of tofu so they are all coated in cornflour and nori flakes.
Cook the in a hot frying pan with oil and a pinch of salt and cook for 2–3 minutes. Allow to cool.
Cook the in the same pan, giving it a wipe first if necessary. Warm oil in the frying pan over a medium–high heat. Add the tofu and cook for 2–3 minutes, until lightly golden on the underside. Flip and cook for another 2–3 minutes until golden and crispy all over. Transfer to a paper towel-lined plate until ready to use.
To make the slaw, put the and in a large mixing bowl. In a separate bowl, combine the and . Whisk until smooth, then pour over the cabbage and lettuce and stir to combine. Add the cooled , along with the , and .
Toss to combine really well, then transfer to serving dishes and top with cooked . Alternatively, serve in tacos with a smear of avocado, chipotle mayo, or both.
