Asian slaw with peanut tofu

Step 1

Heat up the oven to 200° C / 390° F and line a baking tray with a piece of baking paper.

Step 2

Cut pressed tofu into two 50% thinner blocks. Then cut each block into 8 pieces, you should end up with 16 pieces total.

Step 3

Place tofu on the prepared baking tray. Spoon a few drops of soy sauce (or tamari) over each piece, spreading it with the back of the spoon. If the tofu has been pressed well, the pieces should absorb this seasoning immediately. Do not overdo it as the marinade also contains soy sauce.

Step 4

Bake tofu in a pre-heated oven for 10 minutes, then flip to the other side for another 10 minutes. At this stage, you simply want it a bit dried out (but not too much) to give it a bit of bite.

Step 5

Prepare vermicelli noodles according to the instructions on the packet, mine required plunging them into boiled water for 2 minutes and refreshing them under a cold tap. Cool them down completely.

Step 6

Prepare the marinade by mixing the remaining ingredients in a bowl with about 2 tbsp of water. Whisk well until you get a thick marinade.

Step 7

Once the tofu has dried let it cool a bit and then coat in the marinade mixture.

Step 8

Change the oven to grill / broiler function. Return marinated tofu to the baking tray. Grill / broil for about 3-4 minutes on each side, until lightly caramelised. FYI: I've tried sauteeing the tofu on a hot skillet after marinating but this technique did not work as well as grilling as the marinade fell off the tofu and stuck to the pan a bit too much.

Step 9

Whisk the dressing ingredients together. Toss the vegetables and cooled noodles together in a large bowl. Mix in the dressing. Serve with baked tofu on top.