I created this teriyaki tofu recipe for the people who are still learning to love tofu. I promise you even the greatest tofu sceptics will love it! The combination of crunchy tofu paired with a sweet teriyaki sauce and slurpy soba noodles is a winner.
Serves: 2
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Tofu Salad
- ¼ cup tapioca flour
- 1 organic free-range egg
- 1 cup gluten-free panko crumbs (or regular if not gluten-free)
- 1 tsp sea salt
- Freshly cracked pepper
- 300g block organic firm tofu, sliced into 2cm cubes
- ¼ cup coconut oil
- 1 packet soba noodles
- ½ avocado, cubed
- 1 spring onion, shallot
- 2 tbsp sesame seeds
- 1 tbsp black sesame seeds
- Micro herbs, to garnish (optional)
- Teriyaki Sauce
- ¼ cup tamari sauce
- 2 tbsp warm water
- 1 tsp sesame oil
- 1 tbs sesame oil
- 1 ½ tbsp honey
1 tsp finely grated ginger
Method
- Bring a medium saucepan of water to the boil. Combine all teriyaki sauce ingredients in a bowl and set aside.
- Set up the crumbing station. In one bowl place the tapioca flour, in a second bowl whisk the egg, in a third bowl place the panko crumbs and season generously with sea salt and a crack of pepper. Dip the tofu cubes in the tapioca flour, then the egg mixture and finally in the panko crumbs and set aside on a plate ready to fry. Repeat until all of the tofu is coated in the crumbs.
- Add the soba noodles to the saucepan and cook according to the packet instructions. Drain and set aside. Meanwhile, heat the coconut oil in a shallow medium frying pan. Add the tofu, ensuring the pan is not overcrowded and cook for 3-4 mins, turning so all sides are golden. Set aside on a plate lined with a paper towel to drain any excess oil.
- To assemble the nourish bowl, place the cooked soba noodles in a bowl. Top with avocado, spring onion, tofu cubes and a drizzle of the sauce. Sprinkle over the sesame seeds and garnish with herbs if using.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
