First posted: May 11, 2020

Golden Sesame Tofu with Rainbow Slaw



Cooks in:        Serves:2

  • 200g firm tofu (preferably organic), sliced into 1cm slices and set aside to drain on kitchen paper
  • 1 egg white
  • 1/3 cup panic or regular breadcrumbs
  • Salt and freshly ground black pepper
  • 3-4 Tbsp olive oil
  • 1-2 tsp toasted sesame seeds
Rainbow Slaw
  • 1/2 cup shredded red cabbage
  • 1/4 cup shredded carrot
  • Handful sugar snap peas, sliced lengthways
  • 2 handfuls baby spinach
  • 2 spring onions, thinly sliced
  • 1 Tbsp each chopped fresh mint and coriander
  • 1/4 cup roasted salted peanuts or cashews, roughly chopped
  • 1-2 Tbsp miso paste (start with 1)
  • 2 Tbsp soy sauce
  • 2 Tbsp rice wine vinegar (or lemon or lime juice)
  • 2 tsp sesame oil
  • 2 tsp honey / maple syrup
  • Optional: Add in 1 tsp tahini for a creamier, nuttier dressing

What to do

1. Prepare your tofu: Slice into 1cm slices, place on a sheet of kitchen paper set over a clean plate. Top with another sheet of kitchen paper and then weigh it down with a heavy saucepan or pot for up to 15 minutes. This reduces the amount of liquid in the tofu and gives you a crispier end result.

2. Prepare the slaw ingredients and dressing.
3. Add your olive oil to a large non-stick pan over medium-high heat. Fry the tofu for 3-4 minutes on each side, turning the heat down to medium halfway through so that the tofu continues cooking on the inside but doesn’t burn.

4. Once the tofu is cooked, remove from the pan, set aside and sprinkle with the toasted sesame seeds.

5. Divide the slaw between two bowls, top with the tofu, drizzle over the dressing and serve immediately.

Photo Credit Henk Hattingh

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