Crumbed to golden perfection, these crispy tofu bites are a dippin' delight! We've teamed them with a chipotle mayo to dive into, plus a fresh salad with sweet charred corn kernels and baked potato fries.
Always refer to the product label for the most accurate ingredient and allergen information.
mild chipotle sauce(ContainsSoy)
mixed salad leaves
sweet mustard spice mix(May be presentGluten, Sulphites)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper, season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 25-30 minutes.
While the fries are baking, cut the firm tofu (see ingredients list) into 0.5cm thick 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 plate and allow to cool. In a medium bowl, combine the Dijon mustard (see ingredients list), a drizzle of olive oil and the juice from the lemon (see ingredients list). Add the corn, 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.
Return the large frying pan to a medium-high heat, with enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed tofu and cook until golden, 2-3 minutes each side. Transfer to a plate lined with paper towel. TIP: If your pan is getting crowded, cook in batches for the best result!
Divide the fries, salad and crumbed tofu dippers between plates and garnish with the reserved chives. Serve with the chipotle mayo.