This is the second recipe from my vegan low FODMAP brunch I hosted at the end of January. It is inspired by a recipe by the Minimalist Baker and adapted to be FODMAP friendly. We were lucky enough to get sponsorship from JaloTofu, who provided us with huge quantities of their organic tofu. Tofu is a great source of protein and iron and not only is it suitable for vegans, but the firm variety is also low FODMAP. I wanted to do something a little special, so decided on this Asian inspired crispy Tofu salad with a sticky almond butter dressing. Everyone seemed to love it and this recipe has definitely become one of my go to dishes if I want to make something fresh and filling in a rush.
Crispy Tofu with a Sticky Almond Butter Dressing – serves 2 as a main, or 4 as a starter
For the crispy tofu:
270 g packet organic firm JaloTofu
2 tbsp sesame oil
2 tbsp rapeseed oil
1 tbsp fresh lime juice
2 – 3 tbsp almond butter
1 tbsp gluten free soy sauce
1 – 2 tbsp maple syrup
corn starch for coating the tofu
rapeseed oil for frying
For the salad:
225 g packet rice noodles
2 carrots, peeled and sliced into thin strips with the peeler
1 cucumber sliced into thin strips with a peeler, discard the watery seedy centre
1/2 red pepper, sliced into thin strips
1/2 yellow pepper, sliced into thin strips
sesame seeds and chopped coriander to decorate
For the noodle dressing:
1 tbsp sesame oil
2 tbsp rapeseed oil
1 tbsp soy sauce
1 tbsp maple syrup
1 tbsp lime juice
a good pinch of cayenne pepper
First mix all the sticky tofu dressing ingredients together and blend to form a thick sticky sauce. Some of the measurements aren’t exact as you need to check the sweet, sour, salty balance of the sauce and add a little extra maple syrup, lime juice, soy sauce if necessary. Drain your tofu and pat dry, cut your into 18 cubes and coat in the cornstarch ready to be fried.
Whisk together the noodle dressing and again check for the correct level of sweet, salty sour and adjust as necessary. Cook your rice noodles as per manufacturer instructions. The salad works well hot or cold, so either keep the noodles warm and coat with the dressing, or refresh under cold water, drain then coat with the dressing.
Fry your tofu over a medium heat until beginning to brown and crispy on all sides. Pour away any excess oil and add your sticky almond butter sauce and stir quickly to allow a little caramelisation and remove from the heat. The sauce will thicken and coat the tofu in a sticky coating.
Now make up your salad, combining the noodles and vegetables and top with the crispy tofu, sesame seeds and coriander. serve with any excess noodle dressing.