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Nut Crumbed Tofu with Speedy Noodles

Vegetarian
Prep & cook time: 5mins (Nut Crumb) | 30mins (with noodles)
Serves 4

Nut crumbed tofu is a tasty topping for a speedy noodle dish. Crumb the tofu in advance to make meal time even quicker. The tofu is also delicious in sandwiches, on top of a salad or in a burger.

Tofu Nut Crumb

½ cup Alison’s Pantry Natural Almonds
¼ cup Alison’s Pantry Shelled Pistachios
½ cup Alison’s Pantry Natural Macadamia Nuts
¼ cup tapioca flour
1 teaspoon ground cumin
¾ teaspoon sea salt
½ teaspoon cracked black pepper
1 block firm tofu – cut into wedges
1/3 cup soy sauce
2 free range eggs – lightly beaten

Speedy Noodles

250grams dried rice noodles
1 brown onion – finely diced
1 large red chilli – seeds removed and finely diced
2 cloves garlic – finely diced
1 tablespoon finely grated ginger root
4 cups of chopped veges of your choice e.g. green beans, capsicum, carrot, peas
¼ cup soy sauce or tamari
2 teaspoons sesame oil
1 spring onion – sliced
Oil for sautéing and frying

To serve: Alison’s Pantry Sesame Seeds

 

 

Place the almonds, pistachios, macadamias, tapioca flour, cumin, salt and pepper into a food processor. Blitz until a fine crumb.

Ideally, use immediately or store in an airtight container or jar for up to 1 week.

 

Place the tofu in a bowl and pour over the soy sauce. Make sure each piece is well seasoned with it. Drain off the excess liquid.

 

Place the egg in one bowl and the nut crumb in another. Coat each piece of tofu in egg and then press into the nut crumb. Repeat until you’ve crumbed all the tofu.

Heat 1 cm of oil in a sauté pan over medium heat. Cook each piece of tofu until lightly golden on both sides.

 

Bring a large pot of water to a boil. Cook the noodles for slightly less than the packet suggests (this will stop them falling apart when tossed in the pan). Drain in a colander and run under cold water to cool completely and stop them being starchy. Set aside until ready to use.

 

Heat a glug of oil in a large sauté pan over medium heat. Cook onion, chilli, garlic and ginger for 5 minutes until the onion is translucent. Add the veggies and cook for 2-3 minutes. Add the noodles and soy sauce, Cook for 2 minutes. Remove from the heat. Toss with the sesame oil and spring onions.

Serve immediately with the crumbed tofu on top.

Alternative ways to use this recipe

Add a large handful of fresh herbs like parsley, basil or coriander to the food processor when you’re blitzing the nuts. This adds gorgeous colour and lovely freshness to the crumb. A teaspoon of dried herbs also works well.

Use the crumb on fish fillets or on top of halloumi.

Combine this nut crumb with grated cheese, finely diced garlic, a large handful of roughly chopped herbs and some baby spinach leaves. Stuff the caps of Portobello mushrooms (remove the stalk) and bake until golden.

 

 


 

 


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