Crunchy Tofu Chop

Who says tofu has to be bland and boring? Try out this recipe for a kickin' appetizer to get your stomach going and you won't think of tofu the same way ever again!


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Crunchy Tofu Chop

Serves 4


  • 1 14 oz. pack extra firm tofu, sliced into 1 inch cubes

  • 1 Tbsp. coconut oil

  • 1 Tbsp. sesame oil

  • 2 large carrots, grated

  • 3/4 cup cooked and cooled brown rice

  • 1 small cucumber, seeded and diced

  • 3 green onions, thinly sliced

  • 1 bunch cilantro

  • 2 Tbsp. toasted sesame seed

  • 1/2 cup toasted cashews, roughly chopped

  • salt and pepper, to taste


  • 1 garlic clove, minced

  • 1 Tbsp. agave nectar/syrup

  • 2 tsp. Nam Prik chili sauce

  • 1 tsp. tamari

  • Juice of one lime

  • 2 Tbsp. rice vinegar

  • 3 Tbsp. extra virgin olive oil

crunchy tofu chop


  1. Place a frying pan over medium high heat. Add coconut oil.

  2. Once frying pan is heated, cook tofu until golden brown and slightly crispy.

  3. Add the rest of the ingredients, stir well to mix.

  4. Remove from heat and drizzle with dressing.


**Quinoa can be used as a substitute for brown rice. Feel free to top it off with more Nam Prik chili sauce to spice it up!