Preparation time 30 min
Cooking time 30 min\
Ingredients (2 servings)
Baked Tofu
- 1 block Tofu
- 1/2 tsp Salt
- 1 tbsp Grapeseed oil (any cooking oil)
- 1 tbsp Cornstarch
Dressing
- 2 tbsp Tahini
- 1 clove Garlic, raw (pressed or minced)
- 1 fruit Lime juice
- 1 tbsp Maple syrup
- 1/2 tsp Chili powder (or flakes)
- 1 tbsp Soy sauce (or gluten-free tamari)
- 1 tbsp Water
Salad
- 1 cup Mixed salad greens, raw (chopped)
- 10 g Peppermint, fresh (adjust quantity to taste)
- 2 stalks Green onion
- 1 medium Carrots, raw (julienne)
- 1 regular Cucumber, raw (matchsticks)
- 100 g Rice noodles, dry (vermicelli)
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Instructions
-
Press the tofu
Press tofu using a heavy object or tofu press for 20 to 30 minutes to get rid of the excess moisture. Don’t skip this step, this is the key to a delicious and crispy tofu! -
Prepare the vegetables
Finely chop the mixed salad, green onion and fresh mint, julienne the carrot (using a julienne peeler or a knife) and cut the cucumber into matchsticks. -
Bake the tofu
Preheat the oven to 200C (400F) and line a large baking sheet with parchment paper. Once the tofu has been drained, cut the block into bite-sized cubes. In a large bowl, toss the tofu cubes in oil, salt and cornstarch, until well coated. Arrange the tofu in an even layer and bake for 25 minutes, tossing halfway. -
Prepare the dressing
In a jar or mixing bowl, whisk together all dressing ingredients until smooth. -
Prepare the rice noodles
Bring water to a boil, then stir in the rice noodles. Cook according to packet instructions. -
Assemble the salad
Divide ingredients between serving bowls, either neatly separated or mixed well, it’s up to you. Drizzle with dressing before serving.
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Nutrition
One serving contains 605 calories, 30 grams of protein, 26 grams of fat, and 69 grams of carbohydrates.
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