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Asian Style Crispy Tofu Salad

Asian Style Crispy Tofu Salad
Prep time
10 minutes
Total time
Serves: 2
Allergens: Coconut, Peanut, Soy, Tomatoes


For the crispy tofu

  • ¼ cup coconut flakes
  • 12 oz extra firm tofu (sliced into rectangles)
  • 2 tbsps extra virgin coconut oil
  • ¼ cup sesame seeds

For the marinade

  • 2 tsps maple syrup
  • 2 tsps rice vinegar
  • 2 tbsps soy sauce

For the salad

  • 4 cups baby spinach (washed)
  • 1 cup cherry tomatoes
  • 2 cups red cabbage

For the dressing

  • ¼ cup orange juice
  • 2 tbsps peanut butter


  1. Mix the ingredients for the marinade, coat the tofu sliced with it and let sit for at least 5 minutes.
  2. Mix the coconut flakes and the sesame seeds in a small bowl and dip the tofu in it.
  3. Heat up some oil in a frying pan and fry the tofu from all sides until golden brown
  4. Optional: after frying you can place the tofu in the oven on 100C (200F) for about 5-10 minutes.
  5. Use a small bowl and mix the ingredients for the dressing well.
  6. Combine the salad and add the fallen off coconut and sesame seeds to the salad sprinkle with the dressing and serve with the crispy tofu on top, enjoy

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