What are the main ingredients in CRISPY GOLDEN TOFU?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of CRISPY GOLDEN TOFU?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare CRISPY GOLDEN TOFU?

TOASTY BAGUETTES: Drizzle oil (or smear coconut oil) on the cut sides of the baguettes. Return the pan to a high heat. When hot, toast the baguette halves cut-side down for 2-3 minutes until crispy. Remove from the pan on completion, ready for serving. Toss the remaining baby spinach with some olive oil and season to taste. PREP PREP PREP!: Boil the kettle. Dilute the stock with 100ml of boiling water and set aside. Combine the soy sauce with some lime juice, reserving 4 lime wedges for serving. MAKE THE FUSION “CHAKALAKA”: Place a nonstick pan over a medium heat with a drizzle of oil. When hot, sauté the sliced onion for 4-5 minutes until soft. Add the Oriental Rub and fry for another minute until fragrant, shifting constantly. Add in the drained butter beans, diluted stock, Asian-style slaw, and limey soy sauce. Add in half of the rinsed baby spinach and stir through. Cook for 4-5 minutes, stirring occasionally, until the cabbage has wilted and absorbed the flavour of the sauce. Stir in some seasoning and sriracha to taste. Transfer to a bowl on completion, cover to keep warm, and set aside until serving. CRISPY CUBES OF TOFU: Place the cubed tofu in a bowl and coat in oil. Wipe down the pan and return it to a medium-high heat with another drizzle of oil. When hot, fry the tofu for 4-5 minutes until crispy and golden all over, shifting as it colours. Remove from the pan on completion, set aside to drain on some paper towel, and season to taste. STEP UP TO THE PLATE: Make a bed of dressed baby spinach, spoon over a generous pile of Asian-inspired chakalaka, and top with the tofu cubes. Squeeze over some lime juice and drizzle with any remaining sriracha to taste. Garnish with the crispy onions and some lime zest to taste. Serve the toasted baguette on the side to munch with all the ingredients as you like. It’s as easy as that, Chef.

What should be prepared from my kitchen to make CRISPY GOLDEN TOFU?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

CRISPY GOLDEN TOFU

Name: CRISPY GOLDEN TOFU
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

We’ve turned chakalaka on its head, giving this spicy South African relish some Asian-inspired flavour with sriracha, lime, and soy sauce. A zingy, saucy partner for the crunch of pan-fried tofu and freshly toasted baguette.

CRISPY GOLDEN TOFU

with Asian fusion chakalaka, crispy onions & a mini baguette

Hands on Time: 20 - 30 minutes

Overall Time: 30 - 40 minutes

Download the Recipe for 2

Ingredients:

Asian-Style Slaw Mix
Baby Spinach
Butter Beans
Crispy Onions
Lime
NOMU Oriental Rub
Onion
Schoon Vegan Baguette
Soy Sauce
Sriracha
Tofu
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

PREP PREP PREP!
Boil the kettle. Dilute the stock with 65ml of boiling water and set aside. Combine the soy sauce with some lime juice, reserving 2 lime wedges for serving.
MAKE THE FUSION “CHAKALAKA”
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, sauté the sliced onion for 3-4 minutes until soft. Add the Oriental Rub and fry for another minute until fragrant, shifting constantly. Add in the drained butter beans, diluted stock, Asian-style slaw, and limey soy sauce. Add in half of the rinsed baby spinach and stir through. Cook for 3-4 minutes, stirring occasionally, until the cabbage has wilted and absorbed the flavour of the sauce. Stir in some seasoning and sriracha to taste. Transfer to a bowl on completion, cover to keep warm, and set aside until serving.
CRISPY CUBES OF TOFU
Place the cubed tofu in a bowl and coat in oil. Wipe down the pan and return it to a medium-high heat with another drizzle of oil. When hot, fry the tofu for 3-4 minutes until crispy and golden all over, shifting as it colours. Remove from the pan on completion, set aside to drain on some paper towel, and season to taste.
TOASTY BAGUETTE
Drizzle oil (or smear coconut oil) on the cut side of the baguette. Return the pan to a high heat. When hot, toast the baguette halves cut-side down for 2-3 minutes until crispy. Remove from the pan on completion, ready for serving. Toss the remaining baby spinach with some olive oil and season to taste.
STEP UP TO THE PLATE
Make a bed of dressed baby spinach, spoon over a generous pile of Asian-inspired chakalaka, and top with the tofu cubes. Squeeze over some lime juice and drizzle with any remaining sriracha to taste. Garnish with the crispy onions and some lime zest to taste. Serve the toasted baguette on the side to munch with all the ingredients as you like. It’s as easy as that, Chef.

Vegetable Stock - 5ml
Soy Sauce - 25ml
Lime - 1
Onion - 1
NOMU Oriental Rub - 10ml
Butter Beans - 120g
Asian-Style Slaw Mix - 75g
Baby Spinach - 20g
Sriracha - 15ml
Tofu - 110g
Schoon Vegan Baguette - 1
Crispy Onions - 15ml

Download the Recipe

Serves 2

PREP PREP PREP!
Boil the kettle. Dilute the stock with 100ml of boiling water and set aside. Combine the soy sauce with some lime juice, reserving 4 lime wedges for serving.
MAKE THE FUSION “CHAKALAKA”
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, sauté the sliced onion for 4-5 minutes until soft. Add the Oriental Rub and fry for another minute until fragrant, shifting constantly. Add in the drained butter beans, diluted stock, Asian-style slaw, and limey soy sauce. Add in half of the rinsed baby spinach and stir through. Cook for 4-5 minutes, stirring occasionally, until the cabbage has wilted and absorbed the flavour of the sauce. Stir in some seasoning and sriracha to taste. Transfer to a bowl on completion, cover to keep warm, and set aside until serving.
CRISPY CUBES OF TOFU
Place the cubed tofu in a bowl and coat in oil. Wipe down the pan and return it to a medium-high heat with another drizzle of oil. When hot, fry the tofu for 4-5 minutes until crispy and golden all over, shifting as it colours. Remove from the pan on completion, set aside to drain on some paper towel, and season to taste.
TOASTY BAGUETTES
Drizzle oil (or smear coconut oil) on the cut sides of the baguettes. Return the pan to a high heat. When hot, toast the baguette halves cut-side down for 2-3 minutes until crispy. Remove from the pan on completion, ready for serving. Toss the remaining baby spinach with some olive oil and season to taste.
STEP UP TO THE PLATE
Make a bed of dressed baby spinach, spoon over a generous pile of Asian-inspired chakalaka, and top with the tofu cubes. Squeeze over some lime juice and drizzle with any remaining sriracha to taste. Garnish with the crispy onions and some lime zest to taste. Serve the toasted baguette on the side to munch with all the ingredients as you like. It’s as easy as that, Chef.

Vegetable Stock - 10ml
Soy Sauce - 50ml
Lime - 2
Onion - 1
NOMU Oriental Rub - 20ml
Butter Beans - 240g
Asian-Style Slaw Mix - 150g
Baby Spinach - 40g
Sriracha - 30ml
Tofu - 220g
Schoon Vegan Baguette - 2
Crispy Onions - 30ml

Download the Recipe

Serves 3

PREP PREP PREP!
Boil the kettle. Dilute the stock with 100ml of boiling water and set aside. Combine the soy sauce with some lime juice, reserving 4 lime wedges for serving.
MAKE THE FUSION “CHAKALAKA”
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, sauté the sliced onion for 4-5 minutes until soft. Add the Oriental Rub and fry for another minute until fragrant, shifting constantly. Add in the drained butter beans, diluted stock, Asian-style slaw, and limey soy sauce. Add in half of the rinsed baby spinach and stir through. Cook for 4-5 minutes, stirring occasionally, until the cabbage has wilted and absorbed the flavour of the sauce. Stir in some seasoning and sriracha to taste. Transfer to a bowl on completion, cover to keep warm, and set aside until serving.
CRISPY CUBES OF TOFU
Place the cubed tofu in a bowl and coat in oil. Wipe down the pan and return it to a medium-high heat with another drizzle of oil. When hot, fry the tofu for 4-5 minutes until crispy and golden all over, shifting as it colours. Remove from the pan on completion, set aside to drain on some paper towel, and season to taste.
TOASTY BAGUETTES
Drizzle oil (or smear coconut oil) on the cut sides of the baguettes. Return the pan to a high heat. When hot, toast the baguette halves cut-side down for 2-3 minutes until crispy. Remove from the pan on completion, ready for serving. Toss the remaining baby spinach with some olive oil and season to taste.
STEP UP TO THE PLATE
Make a bed of dressed baby spinach, spoon over a generous pile of Asian-inspired chakalaka, and top with the tofu cubes. Squeeze over some lime juice and drizzle with any remaining sriracha to taste. Garnish with the crispy onions and some lime zest to taste. Serve the toasted baguette on the side to munch with all the ingredients as you like. It’s as easy as that, Chef.

Vegetable Stock - 10ml
Soy Sauce - 50ml
Lime - 2
Onion - 1
NOMU Oriental Rub - 20ml
Butter Beans - 240g
Asian-Style Slaw Mix - 150g
Baby Spinach - 40g
Sriracha - 30ml
Tofu - 220g
Schoon Vegan Baguette - 2
Crispy Onions - 30ml

Download the Recipe

Serves 4

PREP PREP PREP!
Boil the kettle. Dilute the stock with 150ml of boiling water and set aside. Combine the soy sauce with some lime juice, reserving 8 lime wedges for serving.
MAKE THE FUSION “CHAKALAKA”
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, sauté the sliced onion for 5-6 minutes until soft. Add the Oriental Rub and fry for another minute until fragrant, shifting constantly. Add in the drained butter beans, diluted stock, Asian-style slaw, and limey soy sauce. Add in half of the rinsed baby spinach and stir through. Cook for 5-6 minutes, stirring occasionally, until the cabbage has wilted and absorbed the flavour of the sauce. Stir in some seasoning and sriracha to taste. Transfer to a bowl on completion, cover to keep warm, and set aside until serving.
CRISPY CUBES OF TOFU
Place the cubed tofu in a bowl and coat in oil. Wipe down the pan and return it to a medium-high heat with another drizzle of oil. When hot, fry the tofu for 5-6 minutes until crispy and golden all over, shifting as it colours. Remove from the pan on completion, set aside to drain on some paper towel, and season to taste.
TOASTY BAGUETTES
Drizzle oil (or smear coconut oil) on the cut sides of the baguettes. Return the pan to a high heat. When hot, toast the baguette halves cut-side down for 2-3 minutes until crispy. You may need to do this step in batches. Remove from the pan on completion, ready for serving. Toss the remaining baby spinach with some olive oil and season to taste.
STEP UP TO THE PLATE
Make a bed of dressed baby spinach, spoon over a generous pile of Asian-inspired chakalaka, and top with the tofu cubes. Squeeze over some lime juice and drizzle with any remaining sriracha to taste. Garnish with the crispy onions and some lime zest to taste. Serve the toasted baguette on the side to munch with all the ingredients as you like. It’s as easy as that, Chef.