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
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.