Bang bang tofu salad

Bang bang tofu salad
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

This fill-you-up salad is gluten-free, vegan and jam-packed with tasty Asian flavours. The bang bang sauce is made with peanut butter, sweet chilli and sesame oil – you’ll go nutty for it.

Prefer something a little meatier? Give our bang bang chicken salad a go.

Nutrition: per serving

Calories
497kcals
Fat
21.4g (3.8g saturated)
Protein
25.1g
Carbohydrates
47.2g (9.5g sugars)
Fibre
7.4g
Salt
1.1g
Calories
497kcals
Fat
21.4g (3.8g saturated)
Protein
25.1g
Carbohydrates
47.2g (9.5g sugars)
Fibre
7.4g
Salt
1.1g

Ingredients

  • 1 thinly sliced red onion
  • 3 tbsp red wine vinegar
  • A pinch each of caster sugar and salt
  • 170g sushi rice
  • 300g tenderstem broccoli
  • 1 tbsp vegetable oil
  •  2 x 225g blocks of extra-firm smoked tofu (we like The Tofoo Co, from Waitrose, Tesco and Co-op)
  •  50g smooth peanut butter
  • 25g gluten-free sweet chilli sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp tamari soy sauce
  • 2 tsp rice vinegar
  • 1 tsp mirin
  • 1 tsp black sesame seeds
  • Pinch of chilli flakes, to serve

Method

  1. Put the red onion in a small bowl with the red wine vinegar and a pinch each of caster sugar and salt. Set aside for 30 minutes. Meanwhile, cook the sushi rice according to the pack instructions. Bring a pan of water to the boil and cook the tenderstem broccoli for 3 minutes, then drain and refresh in a bowl of iced water.
  2. Heat the vegetable oil in a large frying pan over a medium-high heat. Pat dry the tofu, then fry for 3-4 minutes on each side until lightly golden and crisp. Slice into finger-thick strips.
  3. Make the bang bang sauce by mixing together the peanut butter, sweet chilli sauce, sesame oil and tamari soy sauce. Taste and adjust the seasoning with a pinch of chilli flakes or some extra tamari and loosen with a splash of water, if needed.
  4. Mix together the rice vinegar and mirin, then stir gently into the cooked rice along with a pinch of salt. Spread the rice over a platter, then top with the cooked broccoli and sliced fried tofu. Drain the red onion and add it to the platter. Drizzle with the peanut sauce, then sprinkle with 1 tsp black sesame seeds and a pinch of chilli flakes.

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