Crispy Baked Tofu Knots with Peanut Butter Miso Dressing
2 Serves | Bowl
Medium | 10min
Tofu thrives on bold, spicy notes and rich, nutty flavors. When these two elements come together, they create a dan dan noodle-inspired dish featuring crispy baked tofu with an irresistibly flavorful dressing. This combination is simply irresistible on noodles and crispy tofu knots, making for a satisfying vegetarian dinner that bursts with flavor.
Recipe by Bonnie Chung & images from Tofu Tasty
Ingredients
- 150g Tofu Knots🌱 (soaked for at least 2 hours then drained and press dried with a kitchen towel)
- 2 ½ tbsp of vegetable oil 🌱
- 200g dried wheat noodles 🌱
- 30ml sesame oil 🌱
- 2 - 3 bunches of greens fresh spinach and slices of cucumber
- Red chillies, sliced
- Coriander
- 2 spring onions finely sliced
- Peanuts, crushed to serve🌱
DRESSING
- 50g peanut butter or tahini🌱
- 18g white miso paste
- 45ml light soy sauce or tamari🌱
- 8g caster sugar
- 10ml balsamic vinegar🌱
- 1g Chinese five spice🌱
- ½ tsp ground Sichuan
- peppercorns 🌱
- 30ml chilli oil
Method
- Pre-heat the oven to 200°C / 180°C fan
- Coat the hydrated Craft Tofu Knots with the oil and then set aside.
- In a mixing bowl, mix together all the dressing ingredients
- Bake the tofu knots for 10 minutes until crispy on the outside, and chewy in the middle.
- Boil the noodles according to packet instructions, rinse in cold water and drain then dress in the pure sesame oil, the sliced fresh red chilis and spring onions and set aside.
- When the Craft Tofu Knots are ready, drizzle the dressing over them or dip them.
- Serve with the noodles, greens, coriander and crushed peanuts nuts.
NOTES:
For best results, tofu knots should be soaked in cold water for at least 2 hours. Alternatively, you could leave them overnight to soak in a sealed container of water in the fridge.
Recipe by Bonnie Chung & images from Tofu Tasty