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
Ingredients
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
-
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
Directions
- 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.
