Five-Spice Crispy Tofu Cutlets with Smashed Cucumber Salad
There is a restaurant where I am from that makes a delicious five-spice crispy tofu, which they serve in a fluffy bao bun. I wanted to recreate those perfect pieces of perfectly seasoned and crispy tofu at home, which was the inspiration behind these five-spice crispy tofu cutlets with smashed cucumber salad. The tofu is crisp and a bit spicy, while the noodle salad is cool and refreshing—perfect for hot summer days!
Table of Contents
- Ingredients
- Ingredient Substitutes
- Which Neutral Oil is Best for Frying?
- Can I Save Fry Oil?
- How to Reheat Crispy Tofu Cutlets
- Step 1—Press the Tofu
- Step 2—Prepare & Marinate the Smashed Cucumbers
- Step 3—Cook the Ramen Noodles & Edamame
- Step 4—Toss the Smashed Cucumber Noodle Salad
- Step 5—Bread the Crispy Tofu Cutlets
- Step 6—Fry the Tofu Cutlets
- Step 7—Assemble and Serve
- More Vegetarian Mains to Try
Ingredients
To make five-spice crispy tofu cutlets with smashed cucumber salad, you will need the following ingredients:
For the tofu cutlets
- 1 block extra-firm tofu
- 1 cup gluten-free panko breadcrumbs
- 2 tablespoons sesame seeds
- 1/8 teaspoon sea salt
- 1/4 cup gluten-free all-purpose flour
- 1-1/2 teaspoons five-spice powder, divided
- 3/4 teaspoon garlic powder, divided
- 1 large egg
- 1 cup neutral oil, for frying
- 1 tablespoon honey
- 2 teaspoons sambal oelek
For the Smashed Cucumber Noodle Salad
- 3 tablespoons gluten-free tamari
- 3 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 2 teaspoons sambal oelek
- 1/2 teaspoon grated ginger
- Pinch of salt
- 210 grams gluten-free brown rice ramen noodles
- 1 cup shelled frozen edamame
- 3 persian cucumbers
- 1/2 cup roughly chopped mixed herbs such as basil, mint, and cilantro
- 2 green onions
Ingredient Substitutes
This recipe calls for gluten-free panko breadcrumbs and gluten-free flour for breading the tofu cutlets and gluten-free brown rice ramen noodles for the salad. If you do not have a gluten sensitivity, regular panko breadcrumbs, all-purpose flour, and ramen noodles can be substituted one-for-one.
Which Neutral Oil is Best for Frying?
For this recipe, you will be shallow frying the tofu cutlets so they get nice and crispy. Shallow frying something just means that it will not be submerged fully in oil while you fry it and therefore requires a lower volume of oil than deep frying.
For any type of frying, you want to use an oil with a high smoke point. Oils with a high smoke point can be heated to higher temperatures without breaking down and producing smoke (hence the term “smoke point”).
There are a variety of different oils you can choose from, but these are the most common for frying:
- Vegetable oil
- Peanut oil
- Canola oil
- Avocado oil
Options one through three are more cost-effective than using avocado oil, which tends to be more costly, but I find it justifiable when you’re only shallow frying. I use avocado oil when I shallow fry, but any of the oils listed above will work like a charm!
Can I Save Fry Oil?
If you’re worried about the cost associated with using high volumes of oil in a recipe, I’ve got good news! Yes, you can save and reuse oil after frying.
How to Store Frying Oil
- To store used frying oil, let it cool completely before transferring it to a container for storage. I like to use a glass mason jar.
- Strain the oil into the jar through a fine-mesh sieve or a piece of cheesecloth to remove any debris from frying.
- Seal the jar, label it with the date of use, and store it in the fridge.
How Long Will Used Frying Oil Last?
The number of uses you get out of frying oil will depend on the type of oil, what was fried in it, and how it is stored. Always check your oil for any signs of spoilage before using it. What to look for: foamy or murky consistency, substantial darkening of the oil’s colour, smoking at a low temperature, and an off-putting smell.
How to Reheat Crispy Tofu Cutlets
The way to reheat a fried crispy tofu cutlet is in the oven. I like to reheat leftover cutlets under the broiler for a few minutes per side. You can reheat the cutlets in the microwave, but they will not be crispy anymore.
Step 1—Press the Tofu
Slice the block of tofu lengthwise into three even cutlets. Lay a piece of clean paper towel over the sliced tofu, then place a baking sheet on top. Add a couple cookbooks or plates to the baking sheet to create a weight. This will press the tofu to remove any excess moisture.
Leave the tofu to press for 10 to 15 minutes while you prep the smashed cucumber noodle salad.
Step 2—Prepare & Marinate the Smashed Cucumbers
In a large mixing bowl, whisk together the tamari, sesame oil, rice vinegar, maple syrup, sambal oelek, grated ginger, and a pinch of salt.
Rinse the cucumbers, then pat dry. Now this is the fun part! To smash the cucumbers, lay the flat side of your knife’s blade against the top of the cucumber. Using your hand, hit the knife’s flat side to smash the cucumber under the blade. Repeat with the remaining two cucumbers.
Roughly chop the smashed cucumbers into bite-size chunks. Transfer to the prepared marinade. Toss well to coat in the dressing, then set aside.
Step 3—Cook the Ramen Noodles & Edamame
Cook the ramen noodles according to package instructions. In the last three minutes of cooking, add the edamame.
Strain the noodles and edamame, then run them under cold water.
Step 4—Toss the Smashed Cucumber Noodle Salad
Transfer the noodles and edamame to the bowl with the marinated cucumbers. Toss well so the dressing coats the noodles.
Roughly chop the basil, mint, and cilantro. Thinly slice the green onions on a diagonal. Transfer all of these to the bowl with the noodle salad and toss again.
Set the noodle salad aside to marinate while you prepare the five-spice crispy tofu cutlets.
Step 5—Bread the Crispy Tofu Cutlets
To bread the tofu cutlets, you will need three shallow dishes: one for the flour, one for the egg, and one for the panko.
Measure the gluten-free all-purpose flour into the first shallow dish. Whisk in the sesame seeds, sea salt, 3/4 teaspoon of five-spice powder, and 1/2 teaspoon of garlic powder.
Crack the egg into the second shallow dish and whisk well.
Add the gluten-free panko to the third dish along with the remaining 3/4 teaspoon of five-spice powder and 1/4 teaspoon of garlic powder.
Remove the weight from your tofu cutlets. Dip the first cutlet in the flour mixture, making sure to get a light coating on all sides of the cutlet. Next, dip it in the egg, making sure each side of the cutlet is lightly coated. Lastly, dip the cutlet in the panko mixture, rotating to make sure each side is covered. Repeat with the remaining two cutlets.
Step 6—Fry the Tofu Cutlets
Heat the oil to between 350°F and 375°F in a pan over medium heat. Once the oil has reached the appropriate temperature, add the first breaded cutlet. Fry until golden brown on all sides, about 3 minutes per side.
Transfer the fried cutlet to a plate with a clean piece of paper towel to absorb the excess oil. Repeat with the remaining two cutlets.
Step 7—Assemble and Serve
In a small bowl, whisk together the honey and sambal oelek. Drizzle the hot honey mixture over the warm five-spice crispy tofu cutlets.
To serve, divide the smashed cucumber noodle salad between three bowls. To each bowl, add a tofu cutlet. Garnish with more herbs, green onions, or sesame seeds.
More Vegetarian Mains to Try
If you loved this Five-Spice Crispy Tofu Cutlet with Smashed Cucumber Noodle Salad recipe, be sure to try these other vegetarian main dishes:
If you make it, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
xx
Ashley
Five-Spice Crispy Tofu Cutlets with Smashed Cucumber Salad
Ingredients
Smashed Cucumber Noodle Salad
- 3 tablespoons gluten-free tamari
- 3 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 2 teaspoons sambal oelek
- 1/2 teaspoon grated fresh ginger
- A pinch of sea salt
- 210 grams gluten-free brown rice ramen noodles*
- 1 cup shelled frozen edamame
- 3 Persian cucumbers
- 1/2 cup mixed basil, mint, and cilantro, roughly chopped
- 2 green onions
Five-Spice Crispy Tofu Cutlets
- 1 block extra firm tofu
- 1 cup gluten-free panko breadcrumbs*
- 2 tablespoons sesame seeds
- 1/8 teaspoon sea salt
- 1½ teaspoons five-spice powder, divided
- 3/4 teaspoon garlic powder, divided
- 1/4 cup gluten-free all-purpose flour*
- 1 cup neutral oil, for frying
Hot Honey
- 1 tablespoon honey
- 1 teaspoon sambal oelek
Instructions
Press the Tofu
- Slice the block of tofu lengthwise into three even cutlets. Lay a piece of clean paper towel over the sliced tofu, then place a baking sheet on top. Add a couple cookbooks or plates to the baking sheet to create a weight. Leave the tofu to press for 10 to 15 minutes while you prep the smashed cucumber noodle salad.
Prepare the Smashed Cucumber Noodle Salad
- In a large mixing bowl, whisk together the tamari, sesame oil, rice vinegar, maple syrup, sambal oelek, grated ginger, and a pinch of salt.
- Rinse the cucumbers, then pat dry. Now this is the fun part! To smash the cucumbers, lay the flat side of your knife's blade against the top of the cucumber. Using your hand, hit the knife's flat side to smash the cucumber under the blade. Repeat with the remaining two cucumbers.
- Roughly chop the smashed cucumbers into bite-size chunks. Transfer to the prepared marinade. Toss well to coat in the dressing, then set aside.
- Cook the ramen noodles according to package instructions. In the last three minutes of cooking, add the edamame. Strain the noodles and edamame, then run them under cold water.
- Transfer the noodles and edamame to the bowl with the marinated cucumbers. Toss well so the dressing coats the noodles. Roughly chop the basil, mint, and cilantro. Thinly slice the green onions on a diagonal. Transfer all of these to the bowl with the noodle salad and toss again. Set the noodle salad aside to marinate while you prepare the five-spice crispy tofu cutlets.
Bread the Five-Spice Crispy Tofu Cutlets
- To bread the tofu cutlets, you will need three shallow dishes: one for the flour, one for the egg, and one for the panko. Measure the gluten-free all-purpose flour into the first shallow dish. Whisk in the sesame seeds, sea salt, 3/4 teaspoon of five-spice powder, and 1/2 teaspoon of garlic powder. Crack the egg into the second shallow dish and whisk well. Add the gluten-free panko to the third dish along with the remaining 3/4 teaspoon of five-spice powder and 1/4 teaspoon of garlic powder.
- Remove the weight from your tofu cutlets. Dip the first cutlet in the flour mixture, making sure to get a light coating on all sides of the cutlet. Next, dip it in the egg, making sure each side of the cutlet is lightly coated. Lastly, dip the cutlet in the panko mixture, rotating to make sure each side is covered. Repeat with the remaining two cutlets.
Fry the Five Spice Crispy Tofu Cutlets
- Heat the oil to between 350°F and 375°F in a pan over medium heat. Once the oil has reached the appropriate temperature, add the first breaded cutlet. Fry until golden brown on all sides, about 3 minutes per side.
- Transfer the fried cutlet to a plate with a clean piece of paper towel to absorb the excess oil. Repeat with the remaining two cutlets.
- In a small bowl, whisk together the honey and sambal oelek. Drizzle the hot honey mixture over the warm five-spice crispy tofu cutlets.
Assemble & Serve
- To serve, divide the smashed cucumber noodle salad between three bowls. To each bowl, add a tofu cutlet. Garnish with more herbs, green onions, or sesame seeds.
