Crispy Tofu with a Sesame Coating and Peanut Salad

​Indulge in this crispy sesame-coated tofu paired with a fresh, nutty roasted peanut salad—a delightful combination.
Crispy tofu with a sesame coating and peanut salad

I think you will love this recipe – for me it’s one of the best ways to eat tofu.

Crispy, a little spicy and then coated in nutty sesame seeds and desiccated coconut.

The crunchy salad/slaw is simple yet absolutely delicious – just shredded cabbage, carrots, spring onions. All tossed in a spicy and creamy dressing then lots of toasted peanuts stirred in.

I recommend topping everything with lots of fresh herbs – mint, coriander are the best.

I love to eat this for lunch as its light and flavour packed, you could make it more substantial by adding some rice or noodles.

I hope you love this as much as me!

Love, Niki xxx

The Recipe

Crispy tofu with a sesame coating and peanut salad

Crispy Tofu with a Sesame Coating and Peanut Salad

This delicious crispy tofu with a crunchy, nutty sticky coating is amazing! Combined with a fresh and super nutty roasted peanut salad - a taste explosion.
Prep time: 10 minutes
Cook time: 15 minutes
Serves 2-4
5 from 1 vote

Ingredients

For the crispy tofu

  • 1 200 g block firm tofu cut into medium-sized slices
  • 2 tbsp toasted sesame oil
  • 3 tbsp sriracha
  • 2 tbsp soy/tamari
  • 1 tsp maple syrup
  • Pinch sea salt
  • 2 tbsp sesame seeds
  • 2 tbsp desiccated coconut

For the peanut salad

  • 100 g roasted/salted peanuts
  • 1 red fresh chilli sliced
  • Handful mint shredded
  • 100 g cabbage chopped into shreds
  • Handful coriander
  • 2 medium carrots shredded
  • 3 spring onions sliced

For the dressing

  • 1 tbsp sriracha
  • Juice 1 lime
  • 1 tbsp soy sauce/tamari
  • 1 tsp maple syrup
  • 2 tbsp mayo - optional

For the toppings

  • More fresh herbs
  • Chilli flakes

Instructions

To make the crispy tofu

  • Heat a frying pan to medium and add the oil to the pan. Add the tofu to the pan, fry on each side for a few minutes, turning carefully until crispy.
  • Now add the sriracha, soy and maple and toss to coat.
  • Add the sesame seeds, desiccated coconut and salt and toss again. Set aside.

To make the salad

  • Add all the ingredients to a large bowl and toss to combine.

To make the dressing

  • Add all the ingredients to a glass jar and mix to combine.

To serve

  • Spoon the dressing over the salad and toss to combine.
  • Top the salad with the tofu and additional fresh herbs.
Print Recipe

I'd love to hear your comments…

  • Maria Wishart
    3 months ago Reply

    Hello, this recipe looks delicious. Thank you! Can the tofu be prepared ahead of time and served cold? I have a dinner party for 6 and don’t want to be standing over the stove. Thank you.

  • Mirte
    5 months ago Reply

    5 stars
    I loved the tofu and wil definitely make it again! I’m just wondering, you listed 3 tablespoons of sriracha, I used 1 teaspoon and that was hot enough for me. Are you sure about the 3 tbsp?

    • A
      Niki
      5 months ago Reply

      Hi Mite

      It definitely depends on your taste! Great to reduce if needed.
      Love, Niki xxx

  • Alina
    3 years ago Reply

    5 stars
    I am just starting to enjoy cooking tofu – now I have figured out how to prepare it properly! This looks delicious, it’s next on my list to try!

Let me know what you think below…

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