This crispy harissa tofu with sesame noodles recipe is perfection and a lot easier to make than it sounds.
I make the harissa and tofu puffs ahead of time and then mix and reheat to crisp up. That way I only have to throw it together when I get home from a hard day’s work.
This technique for making tofu puffs is my go-to for any baked tofu situation. And I use the leftover harissa on pretty much everything that’ll fit into my mouth.
Apologies if this is not a proper harissa recipe btw. I forget where I got this concoction and it’s very good, but it may not actually *be* harissa.
For the harissa
- ¼ tsp coriander seeds
- ¼ tsp fennel seeds
- 2 tbsp red wine vinegar
- 2 tbsp tomato paste
- 3 garlic cloves
- 1 tbsp lemon juice
- 4 tbsp olive oil
- 1 ½ tbsp sweet smoked paprika powder
- ¼ tsp chipotle chili powder
- dash freshly ground nutmeg
- 1/8 tsp freshly ground black pepper
- 1/8 tsp sea salt + more to taste
For the tofu
- 2 tbsp cornstarch
- ½ tsp sea salt
- 1 lb firm tofu, cut into 1″ cubes
- 1 tbsp neutral oil (I use sunflower)
For the noodles
- 8 oz udon noodles
- ½ cup minced shallots
- 2 minced garlic cloves
- 1 tbsp water
- 2 tbsp sesame oil
- 2 tbsp tahini
- 3 tbsp soy sauce or tamari
- 2-4 cups mesclun or other leafy greens
To make the harissa
First make the harissa: toast the coriander and fennel seeds in a dry pan until aromatic. Add the toasted coriander and fennel, red wine vinegar, garlic, lemon juice, lemon zest, olive oil, sweet smoked paprika, chipotle chili powder, nutmeg, black pepper and salt to a blender and blend on high until smooth. Taste and add more salt or spice as you see fit.
Now puff your tofu
To make the tofu preheat an oven to 200 C. Line a large baking sheet with parchment paper. Now whisk together the cornstarch and sea salt in a small bowl. Mix the tofu cubes together with a neutral oil of your choice in a big bowl and then add the cornstarch to the tofu until evenly coated. Spread the tofu out on the baking sheet and then bake for 15 minutes.
Be sure to leave the oven on while you mix the tofu with two tablespoons of the harissa and then placing it back onto your baking sheet. Bake for another 10 minutes and then mix with another two tablespoons of the harissa when done. Use the rest of the harissa on toast,scrambled eggs, veggies or whatever tickles your pickle.
In the meantime
Make the udon noodles according to the directions. Saute the shallot and garlic in one tablespoon of neutral oil until translucent before adding to a small bowl along with the sesame oil, tahini, water and soy. Whisk to combine and toss with the noodles, until all the noodles are evenly coated.
To serve place the noodles, tofu and greens on a plate. Add more harissa if you want.
This post is part of Veganuary 2019. Check out vegan recipes I’ve posted previously here, follow my adventures in Veganuary on instagram, or check out my Vegan and Vegetarian board on Pinterest for inspiration.