HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrumbed Tofu Dippers & Fries
Crumbed Tofu Dippers & Fries

Crumbed Tofu Dippers & Fries

with Charred Corn Salad & Chipotle Mayo

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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.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 unit


½ block

firm tofu


1 unit


1 unit


1 bunch


1 packet



1 packet

mild chipotle sauce

½ packet

Dijon mustard


1 bag

mixed salad leaves

2 sachet

sweet mustard spice mix

1 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

Not included in your delivery

olive oil

2 tsp

plain flour


1 tsp


1 unit



½ tsp

vinegar (balsamic or white wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3530 kJ
Fat33.9 g
of which saturates4.6 g
Carbohydrate70.4 g
of which sugars8 g
Dietary Fibre0 g
Protein56.4 g
Cholesterol0 mg
Sodium1900 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries 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.


Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. 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, charred corn salad and crumbed tofu dippers between plates. Garnish with the reserved chives. Serve with the chipotle mayo.