Crispy Tofu with Zucchini Noodles and Tahini Soy Dressing

This Crispy Tofu with Zucchini Noodles and Tahini Soy Dressing might sound far too plant based for some but I promise it is packed with flavour while offering a boost of nutrients and protein. It also features a version of my go to, favourite dressing of all time, a Tahini Soy dressing which I have used before in this fab Tomato and Blood Orange Salad and this beautiful and crunchy Jewelled Broccoli and Feta Salad. In fact, the only way I can remotely enjoy kale is by dressing it with the Tahini Soy dressing.     There are a few tricks to making sure the tofu is crispy. First make sure you use extra firm tofu, silken tofu is not going to work. You have to get the tofu as dry as possible so wrap it in kitchen towel place it between two wooden boards and place a weight on top of the wooden board to force out as much liquid as possible. Don’t make the weight too heavy as you do not want to squash the tofu. Leave it for about 30 minutes to do its thing and get as dry as possible. Cut into cubes and dust with cornflour, tossing until the tofu is coated. You can then shallow fry in a pan or place in an airfryer and cook until crisp and golden around the edges.     Zucchini noodles are available at most supermarkets these days or you could make your own with a veggie spiralizer. If you are not in the mood for zucchini, use butternut noodles. I find the easiest way to cook the noodles is to gently cook them in the microwave, boiling will just create a soggy mess. But to be honest, if you are using zucchini noodles, they are delicious uncooked.     I hope you enjoy this recipe for Crispy Tofu with Zucchini Noodles and Tahini Soy Dressing. Enter your email address below to receive new recipes as they are published :

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Crispy Tofu and Zucchini Noodles with Tahini and Soy Dressing

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Ingredients

  

• 350 g extra firm tofu
• 1 tbsp cornflour
• 300 g zucchini noodles
• 3 spring onions green parts julienned
• 1 tbsp toasted sesame seeds
• Dressing
• 60 ml extra virgin olive oil
• 45 ml tahini
• 30 ml light soy sauce
• 10 ml rice or wine vinegar or lime juice
• 5 ml honey

Instructions

 

• Drain the water from the tofu as explained in the blog post
• While the tofu drains, make the dressing by mixing all the ingredients and whisk until combined
• Taste and adjust the seasoning to taste
• Cube the tofu, dust with the cornflour and toss until coated
• Shallow fry the tofu until crispy or cook in an air fryer until crisp and golden
• While the tofu is cooking, cook the zucchini noodles as per the packet instructions
• Spoon the zucchini noodles in bowls
• Top with the crispy tofu and dress with the dressing
• Scatter the spring onions on top
• Garnish with the sesame seeds