HelloFresh
home iconhome iconRecipe Archive
arrow right iconarrow right icon
Modern Recipes
Crumbed Tofu Schnitzel

Crumbed Tofu Schnitzel

with Sesame Fries & Korean Aioli

Read more

It's schnitty night, veggie-style! Crumbed Korean tofu is the star of the show, with sesame fries as its trusty sidekick and a crisp pear salad that just might steal the limelight.

Allergens:SesameEggsGlutenSoy
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 unit

potatoes

1 sachet

mixed sesame seeds

(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)

1 unit

pear

1 unit

cucumber

1 packet

garlic aioli

(ContainsEggs)

1 packet

panko breadcrumbs

(ContainsGluten)

1 packet

Japanese tofu

(ContainsGluten, SoyMay be presentPeanuts, Sesame)

1 bag

mixed salad leaves

1 sachet

crispy shallots

(ContainsGluten)

Not included in your delivery

olive oil

2.5 tbs

plain flour

(ContainsGluten)

½ tsp

salt

2 tsp

rice wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2940 kJ
Fat26.5 g
of which saturates5 g
Carbohydrate74.1 g
of which sugars15.1 g
Protein35 g
Sodium984 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Paper
Baking Tray
Instructions
Instructionsarrow up iconarrow up icon
BAKE THE FRIES
BAKE THE FRIES
1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Sprinkle with the mixed sesame seeds, season with salt and pepper and drizzle with olive oil. Toss to coat then bake until tender, 25-30 minutes. TIP: Cut the potato to the correct size to ensure it cooks in the allocated time.

GET PREPPED
GET PREPPED
2

While the fries are baking, thinly slice the pear. Thinly slice the cucumber into half-moons. Drain the Korean tofu and reserve 2 tbs of the marinade. In a small bowl, combine the reserved Korean marinade with 1/2 the garlic aioli.

CRUMB THE TOFU
CRUMB THE TOFU
3

In a shallow bowl, add the plain flour and the salt. In a second shallow bowl, place the remaining garlic aioli. In a third shallow bowl place the panko breadcrumbs. Gently dip the tofu into the flour, followed by the aioli, and finally in the breadcrumbs. Set aside on a plate.

COOK THE TOFU
COOK THE TOFU
4

When the fries have 5 minutes cook time remaining, heat enough olive oil to coat the base of a large frying pan over a medium-high heat. When the oil is hot, add the crumbed tofu and cook until golden, 2-3 minutes each side. Season with salt and pepper and set aside on a plate lined with paper towel.

MAKE THE SALAD
MAKE THE SALAD
5

In a large bowl, combine the rice wine vinegar, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and season with salt and pepper. Add the pear, cucumber, mixed salad leaves and crispy shallots to the bowl with the dressing and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.

SERVE UP
SERVE UP
6

Divide the crumbed tofu schnitzel between plates. Serve with the sesame fries, pear salad and Korean aioli on the side.