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Spicy Tofu Salad with Cashews & Eggplant

Packed with spiced tofu and chargrilled eggplant, this Asian-inspired and deliciously plant-based recipe tastes even better when wood-fired, adding a depth of flavor that a domestic oven simply can’t offer.

Ingredients
Serves 2 as a main

1 tbsp cornflour (cornstarch)
14oz (400g) firm tofu, drained and cut into ½” (1cm) cubes
Vegetable oil, for frying
1 eggplant (aubergine), chopped into 1” (2.5cm) cubes
½ small head of cauliflower, chopped into small florets
4 cherry tomatoes, quartered
¾ cup (100g) cashews
1 tbsp chilli sauce
Sea salt and freshly ground black pepper

To serve
Mixed salad leaves
Handful of green beans, boiled for 2 minutes
Toasted sesame oil, for drizzling
Fresh cilantro (coriander) leaves

Method
Fire up your Ooni 3, Ooni Koda or Ooni Pro. Aim for 932˚F (500˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer. Place your GrizzlerSizzler, or Skillet into your Ooni to heat it up. 

Spread the cornflour evenly over a plate and roll the tofu in it until lightly coated.

When the pan is hot, add a little vegetable oil, then add the tofu and cook for 3 minutes, or until it has started to turn golden brown. Shake the pan now and again to ensure the tofu is cooked on all sides. Once cooked, set aside in a bowl.

Add the eggplant to your pan along with a little more oil and a sprinkle of salt. Place in the oven and cook for 4 to 5 minutes, or until tender. Transfer to the bowl with the tofu, then cook the cauliflower and tomatoes in the same way, adding a little more oil to the pan if necessary. Add them to the tofu bowl and gently mix to combine.

Add the cashews and chilli sauce to the tofu mixture, and toss well to coat everything with the sauce. Season to taste with salt and pepper.

Serve on a bed of mixed salad leaves and green beans, drizzled with a little toasted sesame oil and topped with some torn cilantro leaves.
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