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.
SERVES: 4 people|
ACTIVE TIME: 30 minutes|
TOTAL TIME: 45 Minutes
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
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.
Pat dry the tofu and dust with cornflour.
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.
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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