Crumbed Tofu Dippers & Fries

While the fries are baking, cut the firm tofu (see ingredients list) into 0.5cm slices, you should get around 5 slices per person. Roughly chop the cucumber. Slice the kernels off the corn cob. Finely chop the chives. In a small bowl, combine the mayonnaise and mild chipotle sauce.

Heat a large frying pan over a high heat. Add the corn kernels and cook until charred, 4-5 minutes. Transfer to a medium bowl. To the bowl with the corn, add the Dijon mustard (see ingredients list) and a drizzle of olive oil. Cut the lemon (see ingredients list) in half and squeeze in the juice. Add the cucumber, mixed salad leaves, chives (reserve some for garnish) and a pinch of salt and pepper. Just before serving, toss to coat.

In a shallow bowl, combine the plain flour, sweet mustard spice blend and the salt. In a second shallow bowl whisk the egg with a dash of water. In a third shallow bowl place the panko breadcrumbs and season with salt and pepper. Gently dip the tofu pieces into the flour mixture, followed by the egg, and finally in the breadcrumbs. Set aside on a plate, ready to fry.

In a large frying pan, heat enough olive oil to coat the base of the pan over a medium-high heat. When the oil is hot, add the crumbed tofu pieces and cook until golden, 2-3 minutes each side. Drain on paper towel. TIP: If your pan is getting crowded, cook in batches for best results!