Crispy Spiced Tofu, Riced Cauliflower & Chilli Cherry Blossom Dressing

I am always seeking out new flavours and textures. I guess for me, I have always been drawn East, it’s something about the spicing a delicacy that draws me in. But then, I look West towards the Caribbean and Mexico, along with Hawaii and California and my taste buds swell.

You see, for me, I have never been content with British Food, It just doesn’t excite me. Everyone is different and I would much rather slurp noodles than tuck into a Sunday roast.

So here is another Eastern Inspired creation. It’s my life goal to challenge my family’s misconception regarding tofu. Hailed as lugubrious, mealy and bland, I endeavour to show them its true worth. And for me, Tofu really sings when spiced and wrapped in a crispy hug.

So here we are, fresh, textured and utterly delicious.

See for yourself


400g Firm Tofu

2 tsp Chilli Powder/ Shichimi Togarashi

50g Cornflour

300g Tenderstem Broccoli

½ Cauliflower, cut into chunks

100ml + 2 tbsp Rapeseed Oil

6 Radish, thinly sliced

2 Spring Onions, finely sliced


60ml Light Soy Sauce

60ml Cherry Blossom Vinegar

1 tbsp Sesame Oil

2 tbsp Sambal Oelek

1 tbsp Brown Sugar

50g Cashew Nuts, finely chopped

2 Avocados halved and Angel Hair Nori to serve.


1. Add the cauliflower to a food processor and pulse to a crumb. Heat the 2 tbsp Oil over a medium high heat and fry until golden and beginning to crisp. Drain and set aside.

2. Whisk all the ingredients for the dressing and set aside for the sugar to dissolve.

3. Bring a pan of water to the boil and blanch the broccoli for 2-3 minutes, drain and set aside.

4. Slice the tofu in half horizontally and wrap in paper towels. Pop onto a plate and pop a heavy weight such as pan on top. Allow to drain while you get the coating ready. You may need to change the paper towels a couple of times.

5. Mix the cornflour and chilli powder together in a bowl. Once drained, cut the tofu into long chunks and coat with the mix.

6. Heat the 100ml oil in a large frying pan and shake the excess coating off the tofu. Fry over a high heat for 1-2 minutes each side until golden and super crispy. Drain and get ready to plate your bowls.

7. Divide the cauliflower between 4 bowls and top with the broccoli, radish and spring onions. Add some avocado and drizzle over a little dressing.

8. Top with the tofu and serve with angel hair nori if liked.