Crispy Tofu
Allergens
Mustard
Soya
Gluten
For
Persons
2
tbsp
Ketchup
1
tbsp
Mustard
1
tbsp
Tamari soy sauce
0.50
tsp
Madras curry powder
1
tsp
Salt
360
g
Plain tofu
4
tbsp
Flour
8
tbsp
Soya milk
1
tsp
Cornflour
100
g
Cornflakes, crushed
6
tbsp
Oil
Cut the tofu into 1 cm thick slices and divide these into 20 equal-sized pieces. Brush them well with the marinade and leave to marinate for 30 minutes. Then remove from the marinade.
To coat the tofu, prepare three soup plates: fill the first with flour, the second with a mixture of soya milk and cornflour, and the third with crushed cornflakes. Coat the marinated tofu pieces in the order given, pressing the cornflakes firmly onto the tofu.
Heat the oil in a frying pan and fry the tofu pieces until golden brown all over. Drain briefly on kitchen paper.
To coat the tofu, prepare three soup plates: fill the first with flour, the second with a mixture of soya milk and cornflour, and the third with crushed cornflakes. Coat the marinated tofu pieces in the order given, pressing the cornflakes firmly onto the tofu.
Heat the oil in a frying pan and fry the tofu pieces until golden brown all over. Drain briefly on kitchen paper.
Tips
The tofu tastes even more flavourful if marinated the night before.
To achieve the best texture, it is advisable to freeze the breaded crispy tofu pieces and fry them whilst still frozen as required.
Crispy tofu goes well with fresh leaf salad and fruit chutneys, e.g. peach and apple chutney (page 100).
This recipe can also be made with smoked tofu.
To achieve the best texture, it is advisable to freeze the breaded crispy tofu pieces and fry them whilst still frozen as required.
Crispy tofu goes well with fresh leaf salad and fruit chutneys, e.g. peach and apple chutney (page 100).
This recipe can also be made with smoked tofu.
Nutrients per portion 352kcal
CO₂ equivalent per portion 180g