Spicy Peanut Slaw with Tofu Croutons and Almonds
This is one of my favourite ways to make tofu. Marinating it in a strong vegan chicken (or veggie) stock overnight gives it a delicious flavour that is milder than my usual marinades, but unbelievably moreish. Once baked, the tofu takes on a dry and crunchy texture that pairs perfectly with a rich dressing.
In this salad, cos lettuce and red cabbage form a fresh base for the spicy peanut dressing, which is complemented by fresh cucumber, herbs and flavoursome tofu. Slivered almonds and toasted white sesame round it all off with essential crunch, bringing you a salad that is light, fresh and filling.
Ingredients 18
Tofu Croutons
2 vegan chicken bouillon cubes
2 cups water
1 tbsp soy sauce
1 block tofu, pressed and cut into 1 cm (1⁄2 in) cubes
Salad
30 g slivered almonds
1⁄4 red cabbage, very finely sliced
1 head cos lettuce (romaine lettuce), leaves washed, spun dry, and diced
1 Lebanese cucumber, halved, seeds scraped, cut into half-moons
3 spring onions (scallions), sliced
1 tbsp toasted white sesame seeds
Handful coriander, small, roughly chopped
Spicy Peanut Dressing
2 tbsp peanut butter
2 tbsp sriracha
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp maple syrup
1 garlic clove, crushed
1 tsp fresh ginger, grated
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Method 6
To prepare the , dissolve the in the . Add the and stir to combine. Place the cubed tofu in a large, flat-bottomed dish. Pour over the stock and soy sauce marinade, cover, and place in the fridge to marinate overnight or for at least a few hours.
Preheat the oven to 180–200˚C (360–390˚F).
Drain the from the marinade and place it in a single layer on a baking tray. Bake for 20 minutes, tossing halfway through cooking time. If your aren’t already toasted, add them to the baking tray for the final 5 minutes of cooking.
Dressing
Combine , , , , , , crushed , grated in a glass jar and shake to combine.
To prepare the salad, combine the and with half the dressing. Toss to combine, then add the , , , and most of the (reserving a little for garnish) and lightly toss again.
To serve, place half the salad on a serving platter. Top with half the and and a drizzle of dressing. Repeat with remaining salad, tofu, almonds and dressing, then top with the rest of the .
Jessica Prescott's tips
This is best served when the tofu is still warm.
If you can’t do nuts, swap the peanut butter in the dressing for tahini and the almonds for pepitas (pumpkin seeds).
This slaw recipe is outrageously good with the Peanut tofu (page 86), and this tofu recipe works well with any of the coleslaw or noodle recipes in this book that call for tofu.
