Sesame-Crusted Tofu with Spring Salad Recipe

If you have never tried tofu this is the BEST recipe to give it a go! It’s full of flavour and takes an awesome Instagram picture ;) It will require a little chopping, but it’s totally worth it in the end. 

Do you want some more salad recipes that help keep you feeling full? Try my healthy chicken and quinoa salad.

Sesame-Crusted Tofu with Spring Salad Recipe

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins
Serves: 2
Dietary preferences: Vegetarian, Gluten-free option

Ingredients:

• 180g firm tofu, drained
• 15g sesame seeds, mix of black and white
• 2 tsp tahini
• 2 tsp salt-reduced tamari or soy sauce
• 2 tsp rice wine vinegar
• 1 tsp honey
• 1 bunch asparagus, sliced on an angle
• 100g snow peas, sliced on an angle
• 1 medium carrot, cut into matchsticks 
• 2 spring onions, thinly sliced on an angle
• 1 small handful bean sprouts
• 50g red cabbage, shredded
• sea salt and ground black pepper, to taste
• 2 tsp sesame oil

Method:

1. Pat the tofu dry using a paper towel and cut into 4 pieces. Tip the sesame seeds onto a large plate and gently press one side of the tofu into the sesame seeds to coat. Transfer to a clean plate.

2. Whisk the tahini, tamari or soy sauce, vinegar and honey together in a small bowl.

3. Heat a non-stick fry pan over medium-high. Add the asparagus and cook for 3-5 minutes or until they start to change colour and reach the desired tenderness. Remove from the heat and set aside to cool.

4. Place the snow peas, carrot, spring onions, bean sprouts, cabbage and asparagus in a mixing bowl, drizzle over half of the dressing and toss gently to combine. Season with salt and pepper, if desired.

5. Heat the oil in a non-stick fry over high heat. Cook the tofu, sesame-seed side down for 2 minutes or until golden. Carefully turn and cook for a further 2 minutes, until golden.

6. To serve, place the salad on 2 serving plates and top with the tofu. Drizzle over the remaining dressing. Enjoy!