Crispy almond butter tofu bowl with ume pickled cucumbers – recipe update

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Crispy almond tofu bowl with ume pickled cucumbers

Rapea tofu-bowl mantelivoikastikkeella ja ume-pikkeläityä kurkkua

I am just recovering from another of my pop-up brunches (the next will be October 22nd for anyone interested) and I still so happy about all the positive feedback I received.  One of the biggest hits was my Jalotofu almond tofu bowl.  I have posted this dish before, however I made a few changes to the recipe after Makrobios sent me some of ClearSpring’s amazing organic products to try.  I am particularly in love with their Ume seasoning, which is basically the brine from pickled umeboshi plums.  It is similar to a vinegar, but it has a salty, tangy, fruity quality.  I used it to pickle some cucumbers and I think it works well as a contrast to the rich almond butter sauce.

Crispy almond butter bowl – serves 4

For the crispy tofu:

270 g packet organic firm unflavoured JaloTofu

2 tbsp Clearspring organic sesame oil

2 tbsp rapeseed oil

1 tbsp fresh lime juice

2 – 3 tbsp almond butter (I made my own from Makrobios organic almonds)

1 tbsp ClearSpring Organic Japanese Tamari Soya 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

Clearspring Japanese Ume seasoning

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 dressing:

1/2 tbsp Clearspring organic umami paste with ginger

2 tbsp rapeseed oil

a squeeze of fresh lime

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 it pat dry.  Cut into 24 cubes and toss and coat with the cornstarch ready to be fried.

Whisk together the noodle dressing and add a couple of squeezes of lime so that it is not too rich.  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.

Sprinkle your cucumber strips with some of the Ume seasoning, mix well and set to one side to pickle.  The seasoning is a little salty so there is no need to add any salt.

Fry your tofu over a medium heat until it becomes golden 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 glaze.

Now you are ready to serve up your dish.  Place a handful of the dressed noodles, pickled cucumbers, carrots and peppers and arrange them in your serving bowl.  Add the  crispy tofu and top the crispy cubes with a sprinkling of sesame seeds.  Finally give the dish a spcattering of fresh coriander and you are good to go.

 

 

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