“Perfect” Tofu Bites | Salmon Bites
2-in-1 recipe. One table. Mixed diets.
I have called these “perfect” bites as I know tofu can divide opinion, but a light coating of cornflour transforms the texture with very little effort. Using the same approach for salmon means a quick and easy way to create a great addition to salads and stir frys. They’re great in place of chicken or pork too if you’re vegetarian or pescatarian.
Serves 2
5 minutes prep
20 minutes cooking
Allergens
Allergens present:
Soy
Fish (salmon version)
Sesame oil
Gluten (if using standard soy sauce)
Easy swaps:
Gluten - use a gluten free soy sauce, like Tamari
Instead of tofu use chickpeas
Any oil which work well at a high heat, like coconut
In place of fish, use a protein like chicken
Always check labels for allergens, especially sauces and marinades, as brands vary.
Ingredients
Tofu version:
1 block of tofu
Cornflour
Oil of choice (I like sesame or coconut)
1.5 tbsp soy sauce (optional)
Salmon version:
1 salmon fillet (skin removed)
Corn flour
Oil of choice (I like sesame or coconut)
1 tbsp soy sauce (optional)
Method
Option 1: Use one pan and do the tofu first and then the salmon (no need to clean the pan between)
Option 2: Use two pans and cook at the same time
Prep the tofu
a. If the tofu needs pressing, do this first before starting to cook. About 20 minutes is usually enough, but check the instructions on the packaging
b. Cut your tofu into 1 inch cubes
c. Cover them in cornflour
d. Heat your oil in a frying pan to a medium-high temperature
Prep the salmon
a. Remove any skin and cut the salmon into 1 inch pieces
b. Coat in cornflour
c. Heat your oil of choice to a medium-high heat
Add the tofu and salmon to the respective pans and follow the remaining steps
a. Both should sizzle, but not burn
b. Set a timer for 3 minutes and don’t stir
c. When the timer goes off, turn the salmon and tofu over and repeat step 3b
d. Continue rotating the salmon until it is cooked through and the tofu until all sides have been browned and crisped
e. If using, add the soy sauce and stir quickly to coat the salmon and tofu*
Cooking notes:
Tofu makes a great alternative to many different meats, especially white meat and fish. In this recipe, I’m using salmon as the example, but whether you’re cooking with fish, chicken or another protein, the method stays the same, just tweak the cooking time to suit your protein choice.
*The soy sauce is optional and can be used or not used depending on what you’re going on to add the tofu to. I like the sticky taste the soy adds to the tofu and find it helps give a little more flavour to the tofu in most dishes.
Serving ideas:
As a salad topper
Add to curries and stir frys
And absolutely anything else - this is my go to way for cooking tofu and I tend to go for this method whenever I am using tofu.
