Pan fried sticky tofu topped on a bed of fresh and crunchy glass noodle salad, this is a stunning vegan Asian salad bowl that should top your meal plan every week.
Slice tofu into 4-5 cm squares depending on the size of your block.
Add marinade ingredients to a mixing bowl, including soy sauce, kecap manis, water and maple syrup.
Grate 2 cm ginger (1 tbsp) into the marinade.
Mix marinade until maple syrup and kecap manis combines.
Place cut tofu into marinade. Make sure all the pieces are covered by the marinade.
Leave tofu in marinade to stand for at least 20 minutes.
Remove tofu from marinade. Keep the marinade as dressing salad later.
Heat large frying pan over medium-hot heat, add oil.
Once hot, add marinated tofu cubes into fry pan and cook for 2-3 minutes until golden brown.
Remove and repeat until all tofu cubes are cooked.
Salad
Follow instructions on the glass noodles packaging to cook glass noodles.
Wash and thinly slice wombok leaves.
Cut green apple into matchsticks. Place matchsticks into a bowl of salted cold water to stop it from turning brown.
Peel and shred carrot into matchsticks.
Cut chilli into small rounds.
Wash and roughly chop coriander to yield 1 cup.
Over medium heat, toast sesame seeds in fry pan until golden brown.
Salad Dressing
Mix soy sauce, rice vinegar and sesame oil until combined.
Assembly
In a large mixing bowl, add cooked glass noodles, wombok, green apple, carrot, coriander, half the chilli and half the toasted sesame seeds.
Add salad dressing into the glass noodle salad and toss together. Make sure the liquid is well absorbed by the glass noodles.
If serving individually, divide glass noodle salad into equal portions or place on a large sharing dish.
Top glass noodle salad with pan-fried sticky tofu.
Drizzle with reduced marinade sauce over the sticky tofu.
Scatter with toasted sesame seeds and chilli to serve
Video
Notes
If you don’t have kecap manis on hand, you can create your own version by reducing ¼ cup soy sauce with ¼ cup brown sugar to create a thick sweet consistency.
Adjust the chilli heat to your liking.
For a gluten free option, swap soy sauce with tamari and make sure your kecap manis is a gluten free brand.
Rice syrup or honey (if you don’t need a vegan salad) are suitable alternatives for maple syrup.
Shredded white cabbage can substitute for wombok leaves. You will need approximately 1 cup.