Name: Crispy Tofu with Vegetarian 'Fish Sauce' and Herby Mediterranean Salad
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 14 oz extra-firm tofu, pressed and cut into 1-inch cubes; 2 tbsp avocado oil (or other high smoke point oil); 1 tbsp coconut aminos (low sodium, gluten-free); 1 tbsp fresh lime juice; 1 tbsp rice vinegar; 1 tbsp water; 1 tsp seaweed flakes (dulse or nori, finely chopped); 1 tsp minced garlic; 1 tsp minced shallot; 1/2 tsp chili flakes (optional); 1/4 cup fresh cilantro, chopped; 1/4 cup fresh mint, chopped; 1/4 cup fresh basil, chopped; 2 cups sliced cucumber; 1 cup cherry tomatoes, halved; 1/2 cup thinly sliced red onion; 1/3 cup toasted unsalted pumpkin seeds (pepitas); 1 tbsp olive oil (for salad); Freshly ground black pepper, to taste

Crispy Tofu with Vegetarian 'Fish Sauce' and Herby Mediterranean Salad

GingerCherry5442

This vibrant dinner brings the punchy, umami-rich flavors of Southeast Asian fish sauce to a Mediterranean-inspired, entirely vegetarian dish. Achieving restaurant-quality crisp tofu through high-heat wok searing, you'll toss it with a tangy, briny vegetarian 'fish sauce' built on seaweed, lime, and coconut aminos. Paired with a fresh herb and veggie salad, this meal is packed with color, texture, and zesty flavor. Ideal for a warm California evening, it's satisfying, low-carb, and loaded with protein and healthy fats.

Ingredients

Instructions

Pat tofu cubes dry. Preheat a wok or large nonstick skillet over high heat until just smoking.
Add avocado oil, swirl to coat. Add tofu in a single layer. Sear undisturbed 2-3 minutes, then toss with a forward scooping motion. Cook, tossing occasionally, until golden and crisp on all sides, about 8-10 minutes. Remove from heat and set aside.
Meanwhile, in a small bowl, whisk together coconut aminos, lime juice, rice vinegar, water, seaweed flakes, garlic, shallot, and chili flakes to create a vegetarian 'fish sauce.' Set aside.
In a large bowl, combine cucumber, cherry tomatoes, red onion, cilantro, mint, and basil. Drizzle with olive oil, season with black pepper, and toss gently. Sprinkle pumpkin seeds over the top.
Arrange crispy tofu over the herby salad. Drizzle generously with vegetarian 'fish sauce.' Serve immediately, garnished with extra herbs if desired.