This is a Donna Hay dish that has become one of my favorites. I’ve served it as an appetizer, a salad course, and in a small plates menu. Every time people are really surprised at how interesting it is. I usually make extra dipping sauce as it tastes great when used in abundance.
Ingredients
1/4 cup white chia seeds
2/3 cup quinoa flakes
2/3 cup panko breadcrumbs
sea salt and cracked black pepper
2 egg whites
600 grams firm tofu; drained and thickly sliced
1/4 cup vegetable oil
1/2 tsp sesame oil
1/4 cup mirin; Japanese rice wine
2 tbsp ginger; finely grated
250 grams baby cucumbers; sliced
1 cup mint
1 cups watercress
2 tbsp light soy sauce
1 small red chile; finely chopped
Preparation
Dipping sauce
Place the soy sauce and chilli in a small bowl. Mix to combine and set aside.
Tofu
Place the chia seeds, quinoa flakes, breadcrumbs, salt and pepper in a bowl and mix to combine. Place the eggwhites in a bowl and whisk until fluffy. Dip the tofu in the eggwhite and press into the chia mixture to coat.
Heat the vegetable 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 towel and keep warm.
Place the sesame oil, mirin and ginger in a medium bowl and whisk to combine. Add the cucumber and mint and toss to combine.
Serve the tofu with the cucumber salad, watercress and the dipping sauce.
Serves 4.
What do you think?