Name: Tofu with pickled ginger & cucumber salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1
Cuisine: asian
Ingredients: 3 Lebanese cucumbers; 1 large (about 180g) carrot; 100g pkt pickled ginger, drained; 85g (1 1/2 cups) bean sprouts; 20.00 ml white vinegar; 20.00 ml mirin; 21.00 gm soy sauce; 1/2 tsp sesame oil; 1 red birdseye chilli, deseeded, finely chopped; 2 x 300g pkts firm tofu, drained on paper towel; 1 egg, lightly whisked; 60g (2/3 cup) dried breadcrumbs; 12.00 gm sesame seeds; 1 tsp Chinese five spice powder; 1.20 gm salt; Vegetable oil, to shallow-fry

Tofu with pickled ginger & cucumber salad

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Prep Time:
20 minutes

Cook Time:
5 minutes

Total Time:
25 minutes

Ingredients:

3 Lebanese cucumbers
1 large (about 180g) carrot
100g pkt pickled ginger, drained
85g (1 1/2 cups) bean sprouts
20.00 ml white vinegar
20.00 ml mirin
21.00 gm soy sauce
1/2 tsp sesame oil
1 red birdseye chilli, deseeded, finely chopped
2 x 300g pkts firm tofu, drained on paper towel
1 egg, lightly whisked
60g (2/3 cup) dried breadcrumbs
1 tsp Chinese five spice powder
Vegetable oil, to shallow-fry

Instructions:

Create beautiful ribbons of cucumbers and carrots using a vegetable peeler. Combine them in a large bowl with pickled ginger and bean sprouts.
Whisk together vinegar, mirin, soy sauce, sesame oil, and chili in a jug until smooth. Pour the mixture over the cucumber and toss to coat evenly.
Cut the tofu into 6 slices. Place the egg in a bowl. Mix breadcrumbs, sesame seeds, Chinese five spice powder, and salt on a plate. Dip tofu in egg, then coat in breadcrumbs. Repeat for all tofu slices.
Heat a generous layer of oil in a large non-stick frying pan over medium heat until it reaches 1cm depth. Test the oil's readiness by frying a cube of bread until golden brown in 10 seconds. Shallow-fry half of the tofu until each side is golden, about 1-2 minutes. Place on a plate lined with paper towel, loosely cover with foil to maintain warmth. Repeat the process with the rest of the tofu.
Arrange the tofu on plates and generously spoon the salad over it. Enjoy while fresh.

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