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Crusted Tofu Bite Recipe with Wakame & Lime

Crusted Tofu Bite Recipe with Wakame & Lime

Crusted Tofu Bite Recipe with Wakame & Lime

Course: LunchDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

15

minutes

This crusted Tofu Bite recipe with Wakame & Lime is based on a recipe by Chef Ottolenghi. It is a delight for the eyes and palate due to the beautiful flavour and texture combinations these ingredients bring.

Ingredients

  • 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

  • Salt

  • 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)

Directions

  • 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.
  • 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.

Notes

  • *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.

Wakame Seaweed Fronds (Farmed) – 200g

      Tested for contaminants (ANZ Food Standards Code) Product of China. Packed in New Zealand. Storage: Wakame is...

Wakame Seaweed Fronds (Raw, Sustainably Farmed) – 40g

      This Wakame is tested for contaminants (ANZ Food Standards Code) Product of China. Packed in New Zealand....

Wakame Seaweed Leaves (Wild Harvested) – 20g

      Tested for contaminants (ANZ Food Standards Code) Product of New Zealand. Storage: Wakame is light sensitive and...
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