I don't particularly like tofu by itself, but I love it when it is cooked with nice sauces and it soaks up their flavours. This recipe was part of our pure protein diet, and the crusty slices dipped with the soy and ginger sauce, were very nice and tasty. The original recipe served the tofu with sliced baby cucumbers with ginger and mint and dressed with mirin and sesame oil.
INGREDIENTS
1/4 cup white chia seeds
2/3 cup quinoa flakes (I couldn't get them so I used parmesan instead)
2/3 cup panko breadcrumbs
sea salt and cracked black pepper
1 egg or 2 egg whites
600g firm tofu, drained and thickly sliced
1/4 cup vegetable oil
Dipping sauce
1/2 tsp sesame oil
1/4 cup mirin
2 tsp finely grated ginger
2 Tbsp Japanese soy sauce
1 tsp sweet chilli sauce
METHOD:
To make the dipping sauce, place all ingredients in a small bowl. Mix to combine and set aside.
Drain the tofu and cut into thick slices.
Place the egg or egg white in a bowl and whisk until fluffy.
Place the chia seeds, quinoa flakes or parmesan, breadcrumbs, salt and pepper on a plate and mix to combine.
Dip the tofu in the eggwhite and press into the chia mixture to coat.
Heat the oil in a large non-stick frying pan over high heat. Cook the tofu, in batches, for 1-2 minutes each side or until golden and crisp.
Drain on paper towels and keep warm.
Serve the tofu with the dipping sauce.
Serves 4.
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