Gluten Free Crispy Tofu Salad Vegan | Australia
https://www.youtube.com/watch?v=xQSaz6gTsxY Preheat the oven to 200°C. Line a baking tray with baking paper. Add all tofu coating ingredients into a bowl.
Keywords
- Lee Kum Kee
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Paper towel
- Spoon
Ingredients
- 600g Tofu, chopped to 4cm sized cubes
- 2 tbsp Lee Kum Kee Pure Sesame Oil
- 8 tbsp Cornstarch
- 4 tbsp Black sesame seeds
- 2 tsp Ground ginger
- 2 tsp Five spice
- 450g Edamame, shelled, cooked and drained
- 4 Radishes, finely sliced
- 1 Cucumber, cut in half lengthwise, then finely sliced
- 300g Green Cabbage, finely sliced
- 10g Coriander + extra for serving
- 10g Mint, finely chopped
- 75g Peanuts + extra for serving
- 4 tbsp Lee Kum Kee Pure Sesame Oil
- 3 tbsp Lee Kum Kee Gluten Free Soy Sauce
- 4 tbsp Peanut butter
- 3 tbsp Rice vinegar
- 3 tbsp Maple syrup
- 1 tsp Ginger, crushed
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