crispy chia tofu
- ¼ cup (50g) white chia seeds
- ⅔ cup (70g) quinoa flakes
- ⅔ cup (50g) panko (Japanese) breadcrumbs
- sea salt and cracked black pepper
- 2 eggwhites
- 600g firm tofu, drained and thickly sliced
- ¼ cup (60ml) vegetable oil
- ½ teaspoon sesame oil
- ¼ cup (60ml) mirin (Japanese rice wine)
- 2 teaspoons finely grated ginger
- 250g baby cucumbers (cukes), sliced
- 1 cup mint leaves
- 4 cups (100g) baby (micro) watercress sprigs (optional), to serve
- 2 tablespoons light soy sauce
- 1 small red chilli, finely chopped
- To make the dipping sauce, place the soy sauce and chilli in a small bowl. Mix to combine and set aside.
- Place the chia seeds, quinoa flakes, breadcrumbs, salt and pepper in a bowl and mix to combine.
- Place the eggwhites in a bowl and whisk until fluffy. Dip the tofu in the eggwhite and press into the chia mixture to coat.
- Heat the vegetable oil in a large non-stick frying pan over high heat. Cook the tofu, in batches, for 1–2 minutes each side or until golden and crisp. Drain on paper towel and keep warm.
- Place the sesame oil, mirin and ginger in a medium bowl and whisk to combine. Add the cucumber and mint and toss to combine.
- Serve the tofu with the cucumber salad, watercress and the dipping sauce. Serves 4.
*Chia seeds and quinoa flakes make for a delicate and crispy crumb.
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