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Sesame crumbed tofu salad
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Crunchy tofu stars in this vibrant Japanese salad.
Ingredients:
  • 60g snow pea sprouts
  • 100g bean shoots, trimmed
  • 40.00 ml mirin (Japanese rice wine vinegar)
  • 5.30 gm soy sauce
  • 1 long red chilli, deseeded, finely chopped
  • 45g breadcrumbs
  • 75g sesame seeds
  • 2 x 300g firm tofu, drained, halved crossways
  • 75g plain flour
  • 150ml peanut oil
  • 1 green coral lettuce, leaves separated
Instructions:
  • Combine the snow pea sprouts and bean shoots, then set aside. Mix the mirin, soy sauce, chili, and 1 tablespoon of water in a separate bowl until well combined, then set aside.
  • Mix the breadcrumbs and sesame seeds together. Slice each tofu half into 3 slices. Coat each slice with flour, then dip in the egg and press into the sesame seed mixture to cover the tofu entirely.
  • In a large frying pan over medium heat, sizzle the tofu in batches for 1-1 1/2 minutes per side until beautifully golden. Place on paper towel to drain.
  • Place the lettuce leaves elegantly on the serving plates. Add the snow pea sprout mixture on top and generously drizzle with the dressing. Crown the salad with the tofu for a delightful presentation.

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