Recipe by Yotam Ottolenghi featured in The Guardian, Friday 12 July 2013.
Photo by Colin Campbell for The Guardian.
45g dried Wakame seaweed
40g panko breadcrumbs
Grated zest of 2 small limes
2½ tsp coriander seeds
1 tbsp black (or white) sesame seeds
15g coriander leaves
250g firm tofu, cut into 2cm chunks
35g plain flour
1 egg, lightly beaten
About 100ml sunflower oil, for frying
For the dressing:
1 tbsp lime juice
1 tsp sesame oil
1 tsp sriracha chilli sauce (or Tabasco to taste)
2 tsp rice-wine vinegar
2 tbsp groundnut oil (or sunflower oil)
Soak the Wakame in tepid water for a few minutes (will re-hydrate 3-5 minutes) then squeeze excess moisture and set aside. See * if using fresh seaweed.
Next, make the dressing, whisk together the lime juice, sesame oil, sriracha, vinegar and an eighth of a teaspoon of salt. Slowly pour in the groundnut oil bit by bit, whisking as you do so, until fully combined and emulsified. Set aside.
Lightly crush the coriander seeds, then put them in a bowl with the panko breadcrumbs, lime zest and sesame seeds. Add half a teaspoon of salt and mix well. Toss the tofu first in the flour, then in the egg and finally in the breadcrumb mixture, making sure it’s well coated all over.
Heat the oil in a medium frying pan over a medium-high heat. Once the oil is hot, add half the breaded tofu and fry it for four to five minutes, turning so it goes golden-brown and crisp all over. Remove with a slotted spoon, transfer to a kitchen paper-covered plate and keep warm while you cook the remaining tofu (you may find you need to add a little more oil to the pan).
Put the Wakame in a large bowl with the coriander leaves. Pour over the dressing and stir. Divide between the plates, top with the fried tofu and serve at once..
*Rinse the wakame in plenty of cold water, then transfer to a saucepan, cover with fresh cold water and bring to a boil. Turn down the heat to a simmer and cook for about 10 minutes, until al dente.