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Crumbed Tofu Schnitzel

Crumbed Tofu Schnitzel

with Sesame Fries & Japanese Aioli

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Golden and crispy Japanese tofu is the star of the show tonight, with sesame fries as its trusty sidekick and a crisp pear salad that just might steal the limelight.

Tags:Veggie
Allergens:SesameEggSoyGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

potatoes

1 sachet

mixed sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1 unit

pear

1 unit

cucumber

1 packet

garlic aioli

(ContainsEgg)

1 tub

Japanese dressing

(ContainsSesame, Soy)

1 packet

panko breadcrumbs

(ContainsGluten)

1 packet

Japanese tofu

(ContainsSoy, GlutenMay be present Peanuts, Sesame)

1 bag

mixed salad leaves

1 sachet

crispy shallots

Not included in your delivery

olive oil

2 tbs

plain flour

(ContainsGluten)

1 unit

egg

(ContainsEgg)

2 tsp

soy sauce

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3530 kJ
Fat43.3 g
of which saturates6.1 g
Carbohydrate74.3 g
of which sugars15.9 g
Dietary Fibre0 g
Protein34.5 g
Cholesterol0 mg
Sodium947 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Slice the potatoes (unpeeled) into 1 cm fries. Place the fries on an oven tray lined with baking paper. Sprinkle with the mixed sesame seeds, season with salt and pepper and drizzle with olive oil. Toss to coat then bake until tender, 25-30 minutes.

TIP: Cut the potatoes to the correct size to ensure they cook in the allocated time.

2

While the fries are baking, thinly slice the pear. Thinly slice the cucumber into half-moons. In a small bowl, mix the garlic aioli with 1/2 the Japanese dressing.

3

In a shallow bowl, add the plain flour. In a second shallow bowl whisk the egg with the soy sauce. In a third shallow bowl, add the panko breadcrumbs. Gently dip the tofu into the flour, followed by the egg mixture, and finally in the breadcrumbs. Set aside on a plate.

4

When the fries have 5 minutes of cook time remaining, heat enough olive oil to coat the base of a large frying pan over a medium-high heat. When the oil is hot, add the crumbed tofu and cook until golden, 2-3 minutes each side. Drain on paper towel and season with salt and pepper.

5

Just before serving, place the pear, cucumber, mixed salad leaves and crispy shallots in a bowl with the remaining Japanese dressing and toss to coat.

6

Divide the crumbed tofu between plates. Serve with the sesame fries, pear salad and Japanese aioli on the side.