Lunch & Dinner

Tofu Chip Recipe with Nori & Miso Dipping Sauce

This Tofu Chip recipe with Nori & Miso Dipping Sauce has a crunchy texture & wonderful flavours. It makes a nutritious light lunch, it's well worth the time it takes to make it!

Recipe by Louie Galloway, winner of Pacific Harvest’s 2010 Cooking Competition

Serves 4

Prep time 30 mins


Dipping Sauce:
  • 1 Tbsp red miso

  • 1 ½ Tbsp white miso

  • 2 cloves garlic, crushed

  • 2 tsp brown sugar

  • ½ tsp sesame oil

  • 2 tsp mirin

  • 1 tsp brown rice vinegar

  • ¼ cup hot water

  • juice of ½ lemon

  • ½ spring onion, sliced thinly to garnish

Tofu Chips
  • 2X 275g packet of tofu, cut into 1cm batons

  • ½ cup potato flour approx. to coat

  • The white of 2 eggs, lightly whisked

  • ½ cup Nori fronds

  • 4 Tbsp sesame seeds

  • Vegetable oil for deep frying

  • Seaweed seasoning to garnish


  • Mix red and white miso with garlic, brown sugar, sesame oil, mirin, brown rice vinegar to form a paste.
  • Whisk in hot water and mix until smooth.
  • Add lemon juice. Pour into a serving bowl and sprinkle with sliced spring onion.
  • Tip potato flour onto a flat plate and pour lightly whisked egg on another.
  • Coat tofu chips with potato flour then roll in egg white. Sprinkle each with a little nori and sesame seeds.
  • Heat oil to 180 C (a piece of bread should brown in 10 seconds when dropped into hot oil).
  • Deep fry tofu chips in small batches until crisp and golden.
  • Drain on absorbent paper and serve with miso dipping sauce.
  • Garnish with your choice of Pacific Harvest Seaweed Seasonings.

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