serves
2-4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2-4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Ep 26
episode • Freshly Picked with Simon Toohey • cooking • 21m
PG
episode • Freshly Picked with Simon Toohey • cooking • 21m
PG
Ingredients
- 300 g semi-firm tofu
- 450 ml oat milk
- 1 lemon, juice only
- 500 ml vegetable oil
Breading
- 500 grams plain flour
- 3 tbsp corn flour
- 1 tbsp salt
- 1 tbsp smoked paprika
- 1 tbsp ground black pepper
- 1 tbsp cumin seeds
- 1 tbsp ground coriander (coriander powder)
- 1 tsp ground cinnamon
- ½ tsp grated nutmeg
To serve
- Lemon juice
- Spring onion, finely sliced
- Dipping sauces, optional
Marinating and resting time: 20-25 minutes.
Instructions
- Take the tofu and pat dry all moisture. Add lemon juice to oat milk. Tear tofu into bite-sized pieces, and place in oat milk. Leave for 20 minutes.
- Put the oil in a heavy-based cast iron skillet and bring to 180°C.
- Meanwhile, for the coating, mix the flour with the spices. Working in batches, take marinated tofu pieces out of the milk and lay on the flour, tossing through and pressing flour mixture into all the cracks of the torn tofu. Set on a cooling rack. Continue with the rest of the tofu. Let the tofu set for about 5 minutes once they are all coated.
- Then fry for 5 minutes in the oil or until the flour mixture is golden and crunchy. Take out and rest on a tray. Season with salt and pepper if desired.
- Serve in a bowl, garnished with spring onion and a splash or lemon juice, with a few sauces on the side or just tuck in.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ep 26
