crispy chia tofu

  • ¼ cup (50g) white chia seeds
  • ⅔ cup (70g) quinoa flakes
  • ⅔ cup (50g) panko (Japanese) breadcrumbs
  • sea salt and cracked black pepper
  • 2 eggwhites
  • 600g firm tofu, drained and thickly sliced
  • ¼ cup (60ml) vegetable oil
  • ½ teaspoon sesame oil
  • ¼ cup (60ml) mirin (Japanese rice wine)
  • 2 teaspoons finely grated ginger
  • 250g baby cucumbers (cukes), sliced
  • 1 cup mint leaves
  • 4 cups (100g) baby (micro) watercress sprigs (optional), to serve

dipping sauce

  • 2 tablespoons light soy sauce
  • 1 small red chilli, finely chopped
  1. To make the dipping sauce, place the soy sauce and chilli in a small bowl. Mix to combine and set aside. 
  2. Place the chia seeds, quinoa flakes, breadcrumbs, salt and pepper in a bowl and mix to combine. 
  3. Place the eggwhites in a bowl and whisk until fluffy. Dip the tofu in the eggwhite and press into the chia mixture to coat. 
  4. Heat the vegetable oil in a large non-stick frying pan over high heat. Cook the tofu, in batches, for 1–2 minutes each side or until golden and crisp. Drain on paper towel and keep warm. 
  5. Place the sesame oil, mirin and ginger in a medium bowl and whisk to combine. Add the cucumber and mint and toss to combine. 
  6. Serve the tofu with the cucumber salad, watercress and the dipping sauce. Serves 4.

*Chia seeds and quinoa flakes make for a delicate and crispy crumb.

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