Crispy Chia Tofu
Reprinted from Life In Balance by Donna Hay © 2016 by Donna Hay, used with permission from Fourth Estate, a division of HarperCollins publishers. Images by Chris Court, William Meppem. Cover by William Meppem.
- Servings: 4.
This recipe is from Donna Hay's latest cookbook, Life In Balance: A Fresher Approach To Eating. By using chia seeds and quinoa flakes, she gives tofu -- what she calls a "power protein" -- a delicate and crispy crumbed surface. She serves it with cucumber salad, watercress, and a soy dipping sauce, but I would equally use the crispy tofu in tacos.
- 1/4 cup (50g) white chia seeds
- 2/3 cup (70g) quinoa flakes
- 2/3 cup (50g) panko (Japanese) breadcrumbs
- Sea salt and cracked black pepper
- 2 egg whites
- 600g firm tofu, drained and thickly sliced
- 1/4 cup (60 ml) mirin (Japanese rice wine)
- 2 teaspoons finely grated ginger
- 250g baby cucumbers, sliced
- 1 cup mint leaves
- 4 cups (100g) baby (micro) watercress sprigs (optional), to serve
- Dipping Sauce:
- 2 tablespoons light soy sauce
- 1 small red chilli, finely chopped
- To make the dipping sauce, place the soy sauce and chilli in a small bowl. Mix to combine and set aside.
- Place the chia seeds, quinoa flakes, breadcrumbs, salt, and pepper in a bowl and mix to combine.
- Place the egg whites in a bowl and whisk until fluffy.
- Dip the tofu in the egg white and press into the chia mixture to coat.
- Heat the vegetable oil in a large non-stick frying pan over high heat. Cook the tofu, in batches, for 1-2 minutes each side or until golden and crisp. Drain on paper towels and keep warm.
- Place the sesame oil, mirin and ginger in a medium bowl and whisk to combine. Add the cucumber and mint and toss to combine.
- Serve the tofu with the cucumber salad, watercress and the dipping sauce.