Serves 4
Ingredients
To Prepare Tofu Crumb:
- 500g Nature’s Kitchen firm tofu
- 1/2 cup corn flour
- 1/3 cup sesame seeds
- 1/4 cup quinoa
- 2/3 cup panko crumbs or breadcrumbs
- 2x eggs, whisked
- 1 tablespoon sesame oil
To Assemble:
- 1/4 red cabbage, thinly sliced
- 1 bunch baby cos lettuce, cut into small
pieces - 2 medium carrots, cut into small pieces
- 2 medium cucumbers, cut into long ribbons
with a peeler - 2 spring onion, finely chopped
- 1 x 90g Japanese Soba Buckwheat Noodles,
boiled according to packet instructions
Dressing
- 1 small fresh lime juice
- 2 tablespoons rice wine vinegar
- 1/4 cup fish sauce
- 1/4 cup extra virgin olive oil or sesame oil
- 1 garlic clove, crushed
- 1 tablespoon sweet chilli sauce
Method
- Cut the firm tofu into 8 slices and place on a paper towel to absorb the moisture
- Prepare the tofu crumb by placing corn flour, whisked eggs and
quinoa/breadcrumbs/ sesame seeds in 3 separate bowls - Dip tofu steak into cornflour, followed by egg wash and then coat into the quinoa
crumb mixture - Heat a fry pan, place a 1 tsp of sesame oil, use a paper towel to spread it around the
base on the fry pan - Cook 4x tofu steaks at a time for 1-2 minutes on each side until golden
- Repeat with the remaining tofu placing another 1 tsp of sesame oil if needed.
Enjoy!
