Photo by: Colin Campbell

Crusted tofu with wakame and lime

Print Recipe

45g dried wakame seaweed
40g panko crumbs
Grated zest of 2 small limes
2½ tsp coriander seeds, lightly crushed
1 tbsp black sesame seeds, or white if you can’t get them
15g coriander leaves
250g firm tofu, cut into 2cm chunks
35g plain flour
1 egg, lightly beaten
About 100ml sunflower oil, for frying
Salt

Dressing:
1 tbsp lime juice
1 tsp sesame oil
1 tsp sriracha chilli sauce
2 tsp rice wine vinegar
2 tbsp groundnut oil

Skip the seaweed, if you prefer, and just fry up the tofu with the coriander crust. It makes a fantastic snack or even a pre-dinner canapé, serves drizzled with lime juice or the dressing below as a dipping sauce. Serves four

Method

Rinse the wakame well and place in a saucepan. Cover with cold water, bring to the boil, reduce to a simmer and cook for about 10 minutes, until aldente. Drain, pat dry and set aside.
Next make the dressing. Whisk together the lime juice, sesame oil, sriracha, rice vinegar and 1/8th teaspoon of salt. Continue to whisk as you slowly pour in the groundnut oil, until fully combined. Set aside.
Place the panko, lime zest, coriander seeds and sesame seeds in a bowl. Add ½ teaspoon of salt and mix well. Toss the tofu in the flour, followed by the egg and then finally toss it in the breadcrumb and mix until well coated.
Heat the oil in a medium frying pan placed on a medium-high heat. Once the oil is hot add half the tofu pieces and fry for 4 to 5 minutes, turning so that all sides turn golden-brown and crispy. Remove with a slotted spoon and drain on kitchen paper. Repeat with the last of the tofu, adding a little more oil to the pan if necessary.
Cut the wakame into 2-3cm slices and place in a large bowl along with the coriander leaves. Pour over the dressing and stir well. Divide between the plates, top with the tofu and serve at once.

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