Crusted Tofu Bite Recipe with Wakame & LimeCourse: LunchDifficulty: Easy
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.
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.
- 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.