This crusted tofu bite with lime is based on a recipe by Chef Ottolenghi. It is a delight for the eyes and palate due to the beautiful flavour and texture combinations these ingredients bring.
Serves 4
Prep time 30 mins, cooking itme 15 minutes
Ingredients
- 45g dried Wakame seaweed
- 40g panko breadcrumbs
- Grated zest of 2 small limes
- 2½ tsp coriander seeds
- 1 tbsp black (or white) sesame seeds
- 15g coriander leaves
- 250g firm tofu, cut into 2cm chunks
- 35g plain flour
- 1 egg, lightly beaten
- About 100ml sunflower oil, for frying
- Kelp Salt
-
1 tbsp lime juice
-
1 tsp sesame oil
-
1 tsp sriracha chilli sauce (or Tabasco to taste)
-
2 tsp rice-wine vinegar
-
2 tbsp groundnut oil (or sunflower oil)
Directions
- Soak the Wakame in tepid water for a few minutes (will re-hydrate 3-5 minutes) then squeeze excess moisture and set aside.
- Whisk together the lime juice, sesame oil, sriracha, vinegar and an eighth of a teaspoon of salt. Slowly pour in the groundnut oil bit by bit, whisking as you do so, until fully combined and emulsified. Set aside.
- Lightly crush the coriander seeds, then put them in a bowl with the panko breadcrumbs, lime zest and sesame seeds. Add half a teaspoon of salt and mix well. Toss the tofu first in the flour, then in the egg and finally in the breadcrumb mixture, making sure it’s well coated all over.
- Heat the oil in a medium frying pan over a medium-high heat. Once the oil is hot, add half the breaded tofu and fry it for four to five minutes, turning so it goes golden-brown and crisp all over. Remove with a slotted spoon, transfer to a kitchen paper-covered plate and keep warm while you cook the remaining tofu (you may find you need to add a little more oil to the pan).
- Put the Wakame in a large bowl with the coriander leaves. Pour over the dressing and stir. Divide between the plates, top with the fried tofu and serve at once.
