Vegan Low FODMAP Crispy Tofu Salad with Sticky Almond Butter Dressing

Crispy Tofu salad with a Sticky Almond Butter Dressing

This is the second recipe from my vegan low FODMAP brunch I hosted at the end of January. It is inspired by a recipe by the Minimalist Baker and adapted to be FODMAP friendly.  We were lucky enough to get sponsorship from JaloTofu, who provided us with huge quantities of their organic tofu.  Tofu is a great source of protein and iron and not only is it suitable for vegans, but the firm variety is also low FODMAP.  I wanted to do something a little special, so decided on this Asian inspired crispy Tofu salad with a sticky almond butter dressing.  Everyone seemed to love it and this recipe has definitely become one of my go to dishes if I want to make something fresh and filling in a rush.

Crispy Tofu with a Sticky Almond Butter Dressing – serves 2 as a main, or 4 as a starter

For the crispy tofu:

270 g packet organic firm JaloTofu

2 tbsp sesame oil

2 tbsp rapeseed oil

1 tbsp fresh lime juice

2 – 3 tbsp almond butter

1 tbsp gluten free soy sauce

1 – 2 tbsp maple syrup

corn starch for coating the tofu

rapeseed oil for frying


For the salad:

225 g packet rice noodles

2 carrots, peeled and sliced into thin strips with the peeler

1 cucumber sliced into thin strips with a peeler, discard the watery seedy centre

1/2 red pepper, sliced into thin strips

1/2 yellow pepper, sliced into thin strips

sesame seeds and chopped coriander to decorate


For the noodle dressing:

1 tbsp sesame oil

2 tbsp rapeseed oil

1 tbsp soy sauce

1 tbsp maple syrup

1 tbsp lime juice

a good pinch of cayenne pepper

First mix all the sticky tofu dressing ingredients together and blend to form a thick sticky sauce.  Some of the measurements aren’t exact as you need to check the sweet, sour, salty balance of the sauce and add a little extra maple syrup, lime juice, soy sauce if necessary.  Drain your tofu and pat dry, cut your into 18 cubes and coat in the cornstarch ready to be fried.

Whisk together the noodle dressing and again check for the correct level of sweet, salty sour and adjust as necessary.  Cook your rice noodles as per manufacturer instructions.  The salad works well hot or cold, so either keep the noodles warm and coat with the dressing, or refresh under cold water, drain then coat with the dressing.

Fry your tofu over a medium heat until beginning to brown and crispy on all sides.  Pour away any excess oil and add your sticky almond butter sauce and stir quickly to allow a little caramelisation and remove from the heat.  The sauce will thicken and coat the tofu in a sticky coating.

Now make up your salad, combining the noodles and vegetables and top with the crispy tofu, sesame seeds and coriander.  serve with any excess noodle dressing.




  1. I made this tonight, and it was phenomenal. While I for some reason did not manage to get my tofu crispy, the flavors were an absolute dream. I will be making this on the regular.

    Liked by 1 person

    1. Great glad you liked it. Maybe your oil wasn’t hot enough as it should go crispy, especially when it is coated in corn starch. Or you possibly didn’t fry it for long enough. Next time you make it make sure you really pat the tofu dry, coat it in a light dusting of corn starch, let you oil get fairly hot and fry the tofu in small batches until beginning to turn golden on all the edges and hopefully you should get crispy tofu!

      let me know how you get on 🙂


  2. Oh my goodness that nut sauce was delicious! ‘Somebody’ had nearly polished off my almond butter so I used half almond, half peanut butter. This will be my summer’s go to dish for sure 🙂


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