It is finally here, perfected and ready to share with everyone! Full disclosure, I had a challenging time getting the creative juices flowing to write this one up for you all.
For me, this time of year is when I become weirdly obsessed with eating salads, and all the fresh local produce I can. I mean, it really is not a bad thing! And lately, I have been reducing the amount of meat products I am consuming. So this recipe has and will be a staple going forward now that I have perfected the marinade without any pre-made mixes.
I have played around a lot with this recipe, and it is entirely vegan, and can be gluten free. You can use Tamari sauce instead of soya sauce, and buckwheat noodles instead of egg noodles.
The first time I made this recipe, I used buckwheat noodles. Buckwheat noodles sound scary if you’re on the gluten-free diet. But despite its name, buckwheat is not wheat. It’s a seed rather than a grain, which means it’s gluten-free and safe for people with celiac disease and non-celiac gluten sensitivity.
This recipe also calls for psyllium husk. WTF is psyllium husk? Ready for some TMI? Psyllium is a form of fibre made from the husks of the Plantago ovata plant’s seeds. It sometimes goes by the name ispaghula.
It’s most commonly known as a laxative. However, research shows that taking Psyllium is beneficial to many parts of the human body, including the heart and the pancreas. In short, it is suitable for your heart and makes you poop! Learn more about Psyllium here.
You can find it at Bulk Barn and only grab what you need (no waste!)
Let’s get to it! I hope you enjoy the recipe and make lots of it! When you make it, I’d love to see what you do and what veggies you add to it. Take a pic and tag me on Instagram @cookingwithzo.
Spicy Tofu Marinade
¼ cup olive oil
¼ cup sesame oil
¼ cup sriracha
1 tablespoon soy sauce (tamari for gluten-free option)
1 tablespoon rice vinegar
1 tablespoon chilli garlic paste
1 tablespoon psyllium husk
1 tablespoon sesame seeds
½ tablespoon chia seeds
½ tablespoon onion powder
½ tablespoon garlic powder
½ tablespoon oregano
½ tablespoon chilli flake
Cracked black pepper
Zest and Juice of 1 lime
1-inch grated ginger
1 package of extra firm tofu
Method:
Cube the tofu, and place between two cloths with a heavy cutting board on it to squish out all the excess liquid. Put all the ingredients into a bowl and add the tofu. Carefully toss the tofu and make sure it is all coated evening. Place aside and let sit for no more than 4 hours. Add to your salad, or stir fry.
Spicy Tofu Noodle Salad
Spicy Tofu
1 package of your favourite Asian noodles, I use egg noodle or buckwheat noodles
¼ purple cabbage, shredded
2 carrots, matchstick
½ cucumber, thinly sliced
¼ cup edamame
1 red pepper sliced
¼ cup peanuts (optional)
Green onion, lime and Cilantro (optional) for garnish
Method:
Prepare the tofu, and noodles to the package instructions. Prep all your vegetables and add to a bowl or plate. Roughly smash or chop the peanuts and roast in a pan over medium heat. Assemble your salad and dress with the leftover marinade or I enjoy using little creek dressing, the Asian Apricot!
Discovered by mistake! The tofu and salad are good hot or cold, and I would suggest not having the cucumber thou if you decide to heat it.
Enjoy!!
XOX
