This by far, has to be one of my favorite vegan creations to date! The Soybean fettucine also gives this dish the extra hit of protein and is super easy to prepare.
If you are using an Air-fryer to prepare this recipe it will take you no longer than 20 minutes! That’s after you have taken the moisture out of the Tofu by using the steps I have outlined below, of course! 🙂
Serves 4 – LLWL programs Phase 4
Prep time: 35mins
Cook Time: 15mins
For the Crispy Tofu Oven bake for 30mins or Air-fry for 10mins
Getting the moisture out of Tofu is key to making it crispy and flavorful!
Remove from packaging and set aside to drain. Place two sheets of paper towel on a small plate. Place the tofu on top. Then place two more sheets of paper towel on top of the tofu. Find something heavy such as a baking tray or cast-iron skillet and place it on top of the tofu.
Let that sit for about 30 minutes and change out the paper towel. The longer you can let the Tofu sit the crispier it will become!
· 1 block Extra Firm Tofu 350-400 grams
· 2 Tbsp. Extra Virgin Olive or Avocado Oil
· 1 Tbsp. White Balsamic
· 2 cloves Garlic (minced)
· ½ Tsp Cayenne pepper
· ½ Tsp Paprika
· ¼ Tsp Salt
· ¼ Tsp Ground pepper
Coconut Cream Sauce
· 1 can full cream Organic Coconut milk
· 2 tbsp. Avocado oil
· ½ medium red Onion, chopped small
· ½ thumb of fresh ginger, chopped small
· ½ tsp turmeric
· ½ tsp cayenne
· ¼ tsp salt
· ¼ tsp ground black pepper
· 1 handful fresh coriander, stalks removed
· 1 bulb of spring onion, separate whites and greens
1 packet of Soy Bean Edamame Fettucine (Cook as per packet instructions for 5 mins and set aside)
To prepare the Tofu
1 In a small mixing bowl, add cayenne, salt, pepper, paprika and mix well. Add Olive oil, white balsamic, minced garlic and mix again. Set aside.
2 Cut your tofu into large bite sized cubes. Place in bowl. Pour all the mixture over the tofu and cover each piece.
3 Preheat your oven to 180C/350F.
4 Line a large pan with parchment paper. Place tofu on it in an even layer and bake for approx. 30mins, turning once halfway through.
5 Or place in the Air-frier on 160C for 10 minutes.
6 Tofu is ready when crispy and golden on the outside.
For the Sauce
7 Add oil, chopped red onion, ginger to a hot pan and cook for 2 mins.
8 Add spices and cook from another 2-3mins until spices have cooked down a little.
9 Add white parts of the spring onion and coconut milk, cover and bring to the boil. Reduce heat and simmer for a further 5-7mins.
When plating – Add the desired amount of fettucine to the cream sauce and then sprinkle with green parts of the spring onion and coriander. Mix well and transfer to a large plate, add Tofu around the side of the dish to keep the crispy texture.
Sprinkle with sesame seeds to garnish