Crumbed to golden perfection, these crispy tofu bites are a dippin' delight! We've teamed them with a chipotle mayo to dive into, plus a fresh salad with sweet charred corn kernels and baked potato fries.
mild chipotle sauce(ContainsSoy)
mixed salad leaves
sweet mustard spice mix
vinegar (balsamic or white wine)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper, season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 25-30 minutes.
While the fries are baking, cut the firm tofu (see ingredients list) into 0.5cm-thick slices, you should get around 5 slices per person. Roughly chop the cucumber. Slice the kernels off the corn cob. Finely chop the chives. In a small bowl, combine the mayonnaise and mild chipotle sauce.
Heat a large frying pan over a high heat. Add the corn kernels and cook until charred, 4-5 minutes. Transfer to a medium bowl. To the bowl with the corn, add the Dijon mustard (see ingredients list), a drizzle of olive oil and the vinegar. Add the cucumber, mixed salad leaves, chives (reserve some for garnish) and a pinch of salt and pepper. Just before serving, toss to coat.
In a shallow bowl, combine the plain flour, sweet mustard spice blend and the salt. In a second shallow bowl whisk the egg with a dash of water. In a third shallow bowl place the panko breadcrumbs and season with salt and pepper. Gently dip the tofu pieces into the flour mixture, followed by the egg, and finally in the breadcrumbs. Set aside on a plate.
In a large frying pan, heat enough olive oil to coat the base of the pan over a medium-high heat. When the oil is hot, add the crumbed tofu and cook until golden, 2-3 minutes each side. Transfer to a plate lined with paper towel. TIP: If your pan is getting crowded, cook in batches for best results!
Divide the fries, salad and crumbed tofu dippers between plates. Garnish with the reserved chives. Serve alongside the chipotle mayo.