Crispy Fried Tofu and Roasted Cashew Salad with Miso Ginger Dressing
This salad is a nutrient-rich, hearty feast. Chopping the cabbage in the food processor creates a crunchy salad base that stores well for a day or two in the fridge, so it is great to prep ahead and has it all ready to go.
Level: novice
SERVES: 4 people
ACTIVE TIME: 30 minutes
TOTAL TIME: 45 Minutes
Ingredients:
Extra firm Tofu brick
A quarter of a green cabbage
Thinly sliced carrots
Unsalted roasted Cashews
Red cabbage, thinly sliced
Spring onions, chopped
1 Bok Choy chopped into 1-inch pieces
Directions:
STEP ONE
Prepare the tofu by placing it, wrapped in a paper towel, between two plates. Place a heavy can on the top plate and leave for about 20 minutes for the excess water to be squeezed out.
STEP TWO
Pat dry the tofu and dust with cornflour.
STEP THREE
In a deep frying pan add about an inch of sunflower oil, bring up the heat and add the tofu in batches and deepish fry them turning down the heat a little once the oil is bubbly hot. Once they are golden brown, drain on some paper towel and let cool. Preparing the tofu this way gives the tofu a lovely crunchy but chewy texture which is perfect for this salad, it is just as good the next day so can be made in advance which is always such a help.
STEP FOUR
Chop the cabbage in a food processor until uniformly cut into small sized pieces and transfer to a shallow salad bowl. Add all the other ingredients and toss with Kissed Miso Ginger Dressing.
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