Recipe

Crispy tofu with soy and ginger buckwheat salad

Please everyone with this vegan starter. The deliciously dense tofu goes perfectly with the crunchy capsicum and buckwheat salad.

Jan 31, 2011 1:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Crispy tofu with soy and ginger buckwheat salad
  • 300 gram firm tofu, cut into 8 slices
  • 1/4 cup (45g) rice flour
  • cooking-oil spray
  • soy and ginger buckwheat salad
  • 1 tablespoon peanut oil
  • 1 tablespoon light soy sauce
  • 1 centimetre piece fresh ginger (5g), grated
  • 2 tablespoon lime juice
  • 2 teaspoon brown sugar
  • 100 gram snow peas, sliced thinly
  • 1 medium_piece carrot (120g), cut into matchsticks
  • 1 small_piece red capsicum (150g), sliced thinly
  • 1 cup (80g) bean sprouts, trimmed
  • 1/3 cup (65g) roasted buckwheat kernels
  • 1/2 cup fresh coriander, coarsely chopped

Method

Crispy tofu with soy and ginger buckwheat salad
  • 1
    Place tofu, in single layer, on tray lined with absorbent paper, cover with more absorbent paper, stand 10 minutes.
  • 2
    Make soy and ginger buckwheat salad. Combine peanut oil, sauce, ginger, juice and sugar in large bowl, whisk well. Add remaining ingredients, toss gently. Season to taste.
  • 3
    Coat tofu in flour, shake off excess. Lightly spray heated large frying pan with oil, cook tofu, in batches, until browned.
  • 4
    Serve tofu with salad.

Notes

If you can't find roasted buckwheat kernels, roast the kernels in the oven at 180°C (160°C fan-forced) for about 5 minutes, cool before using.

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