eCook Meal
CRISPY GOLDEN TOFU
with Asian fusion chakalaka, crispy onions & a mini baguette
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.
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R241.93
for 4 servings · R60.48 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Soy Sauce needs 100 mlAsian Everything Soya Sauce 500 ml 500 ml at R104.99 · 20% of packR21.00
-
Butter Beans needs 480 gButter Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
-
Crispy Onions needs 60 mlCrispy Onion Sprinkle 100 g R28.99 · whole pack (size can't be divided)R28.99
-
Sriracha needs 60 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 13% of packR15.16
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Baby Spinach needs 80 gBaby Spinach 400 g 400 g at R49.99 · 20% of packR10.00
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Tofu needs 440 gPlantLove™ Tofu 350 g 350 g at R59.99 · 1.26× packR75.42
-
Lime needs 3Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
-
Onion needs 2Crispy Onion Sprinkle 100 g R28.99 · whole pack (size can't be divided)R28.99
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
Not in the Woolies basket — source these elsewhere:
- Schoon Vegan Baguette
- NOMU Oriental Rub
- Asian-Style Slaw Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for CRISPY GOLDEN TOFU?
The preparation time for CRISPY GOLDEN TOFU with Asian fusion chakalaka, crispy onions & a mini baguette is between 20 and 30 minutes.
What is the total time required to make CRISPY GOLDEN TOFU with Asian fusion chakalaka, crispy onions & a mini baguette?
The total time required to make CRISPY GOLDEN TOFU with Asian fusion chakalaka, crispy onions & a mini baguette is between 30 and 40 minutes.
How many servings does CRISPY GOLDEN TOFU provide?
4 servings
What are the main ingredients in CRISPY GOLDEN TOFU?
Asian-Style Slaw Mix, Baby Spinach, Butter Beans, Crispy Onions, Lime, NOMU Oriental Rub, Onion, Schoon Vegan Baguette, Soy Sauce, Sriracha, Tofu, Vegetable Stock
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?
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. 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. 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. 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.
What should be prepared from my kitchen to make CRISPY GOLDEN TOFU?
Asian-Style Slaw Mix, Baby Spinach, Butter Beans, Crispy Onions, Lime, NOMU Oriental Rub, Onion, Schoon Vegan Baguette, Soy Sauce, Sriracha, Tofu, Vegetable Stock
How many calories does CRISPY GOLDEN TOFU have?
calories
How much fat content does CRISPY GOLDEN TOFU have?
grams