A great alternative to crostini and corn chips, tofu needs to be well seasoned. With their crispy sesame coating these chips will have wide appeal.
INGREDIENTS
300 grams firm tofu
½ cup chickpea flour
2 eggs, lightly beaten
1 cup panko crumbs
2 tablespoons each black and white sesame seeds
1 teaspoon ground cumin
¼ teaspoon ground chilli
sea salt and freshly ground pepper
vegetable oil for frying
METHOD
Serve with a Coriander, Roasted Almond and Tomatillo Salsa.
Place the tofu between several layers of paper towel and press to remove excess water. Cut the block into 1½ cm thick slices then cut in half again to make chips. Put the chips back on paper towels and press once more to remove any liquid.
Put the chickpea flour and the eggs in separate dishes and season.
Put the panko crumbs, sesame seeds, cumin and chilli in another dish and season.
Toss the tofu chips in the flour, then the eggs and then coat in the crumbs, pressing them on firmly.
Heat ½ cm of oil in a sauté pan and cook the chips until golden and crispy on all sides. Drain on paper towels and sprinkle with a little salt. Makes about 16 chips
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!