HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrumbed Tofu Schnitzel
Crumbed Tofu Schnitzel

Crumbed Tofu Schnitzel

with Sesame Fries & Korean Aioli

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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.


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


1 sachet

mixed sesame seeds


1 unit


1 unit


1 packet

garlic aioli


1 packet

panko breadcrumbs

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

1 packet

Korean BBQ tofu

(ContainsSesame, Gluten, SoyMay be presentPeanuts, Tree Nuts, Milk, Egg)

1 bag

salad leaves

1 sachet

crispy shallots

Not included in your delivery

olive oil

2.5 tbs

plain flour


½ tsp


2 tsp

rice wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2940 kJ
Fat26.5 g
of which saturates5 g
Carbohydrate74.1 g
of which sugars15.1 g
Dietary Fibre0 g
Protein35 g
Cholesterol0 mg
Sodium984 mg
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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