Friday, 28 March 2014

coconut mustard tofu with an asian inspired noodle salad.


a colourful combination of an asian inspired cucumber and carrot salad drizzled with soy vinaigrette, topped with sesame tofu marinated in maille coconut mustard and toasted panko breadcrumbs. 

shopping list
serves two
♥ a block of firm tofu (comes in 349g)
♥ maille mustard with white wine coconut and colombo spices
♥ tbsp sesame seeds
♥ one cucumber
♥ one carrot
♥ two spring onions
♥ handful of coriander
♥ one pak choi
♥ tbsp panko breadcrumbs
♥ sesame oil
♥ maille soy vinaigrette with toasted sesame seeds



as soon as i got my hands on these products i knew that i was going to go for an asian inspired dish with tofu as the lead ingredient. with such a strong flavour as mustard, i knew tofu would be perfect for taking on the desired flavour. the chameleon of cooking, if you will.


it's also really important you get the firm tofu for a recipe like this, as you don't want it to disintegrate at any point during marinating or cooking. this said, firm tofu is still very fragile so handle carefully whilst marinating. begin by slicing up your tofu into even cubes a section at a time...


gently toss the tofu in the mustard. in addition, i divided the tofu in half and covered one half in sesame seeds and the other i left with just mustard.


i then prepared the salad whilst the tofu soaked up the mustard goodness.


with my new found love for my julienne peeler, i couldn't wait to make an asian noodles style salad packed with cucumber, carrot, coriander, spring onion and pak choi. i julienned the cucumber and carrot first, then finely chopped with coriander and spring onion. 


i then chopped up with pak choi as i wanted to slightly cook this and then throw in with the salad.


so next i lightly fried the tofu for 3 minutes each side, firstly cooking the non sesame and then the sesame seed tofu with a dash of sesame oil.

i threw in the sliced pak choi alongside the tofu and toasted the panko breadcrumbs for 1-2 minutes in a little sesame oil.


now you're ready to arrange your dish. firstly put the salad (now with added pak choi) in your favourite bowl and drizzle with the vinaigrette. lay a mixture of the sesame coconut mustard tofu on top and sprinkle with the panko breadcrumbs. i finished with the head of the pak choi too as i think they are so pretty.


you could enjoy this as a light summery lunch, as a dish within an asian style tapas or perhaps just with the tofu on cocktail sticks as an alternative canape idea. 

i already knew i'd enjoy the sweet soy and sesame dressing as i love anything with that combination (and the bottle looks stunning too) but i have to say my favourite of the two was the mustard. i can't believe how smooth and gentle the flavours were, with a real exotic vibe. there were some other interesting flavours available such as blackcurrant vinegar and truffle mustard.

3 comments:

  1. This looks SO good. I've never cooked with tofu before, and I don't know what about it makes me so nervous, but I really should give it a try! xx Rebecca - UK fashion blog

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    Replies
    1. Thank you :) You should - let me know if you do xx

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  2. This looks really lovely, Great photos of the whole food prep cooking process! Mel #MailleFlavours

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