If you'd like to find a way to convert a non tofu lover in your household, I promise this is it. Let's be honest, tofu can be pretty bland when it's not prepared the right way, so I'm going to help you do it the right way, that delivers only positive feedback.
Recently I stumbled across an exceptional spice mix at my local butcher. It's hand made in Melbourne with really simple ingredients. We're already onto our second jar, it's really good (see details below). If you have this mix at hand, the salad can be whipped up at a moment's notice.
I've been sharing pics of this spicy tofu salad on Instagram a bit lately and I've made many promises the recipe will come - so here it is.
First of all whip up your salad. This spicy tofu goes sell well with some many salad versions, but if you need inspiration, here's what I did this time.
Serves 2 (big salads)
Butter lettuce
1 Lebanese cucumber, diced
1/2 cup cherry tomatoes, halved
1/2 avocado, diced
1/4 red onion, finely sliced
2 tablespoons toasted pinenuts
1 handful chopped fresh dill (don't omit this, its so good)
For the dressing - I like to let the spicy tofu sing in this dish, so I drizzle the salad with olive oil and lemon juice.
For the spicy tofu:
200 grams tofu, sliced and cut into small cubes
1 heaped dessertspoon tapioca/arrowroot flour
1 dessertspoon spice mix*
2 dessertspoons olive oil - enough to cover the pan
3 good pinches of sea salt
Ground black pepper
*I use'Taco & Fajita Mix' hand made in Melbourne by a brand called Basketcase. I get it from my local butcher. I highly encourage you to try it - but if not, you can whip up a similar spice. It contains paprika, chilli power, salt, onion powder, chipotle chillies, cumin, oregano.
Heat a large frying pan on the stove on medium to high heat - give it time to get really hot.
Meanwhile, combine your flour, spice mix, salt and lots of ground pepper in a bowl. Add your cubed tofu and tumble it around, coating it evenly in the flour mix.
Add the olive oil to the frying pan, rolling it around the base. Tip in the tofu cubes. Leave it to fry on one side for about 3 minutes - don't move them because they won't develop the crunch if you do. When browned turn the cubes over to fry for 3 mins on the other side. I usually do this the slow way, with tongs, turning them all so I can achieve even cooking on all sides. The tofu is done when it's browned on most sides.
Remove from the heat and top your salad with the crispy deliciousness.
For more salad inspiration, you'll find a full selection here.
