Crusted Tofu Bite Recipe with Wakame & Lime

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.