Crispy sesame tofu with kimchi
6
Points®
Total time: 35 min • Prep: 15 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
If you’re yet to embrace tofu, this recipe is the perfect introduction. Cooked in a sesame crust until crisp and golden, then tossed with spicy kimchi and umami-rich dressing, it’s a taste sensation you don’t want to miss!
Ingredients
Firm tofu
100 g, drained
Egg(s)
1 medium, lightly beaten
Cornflour
2 tsp
Sesame seeds
3 tsp, black variety
Sesame seeds
3 tsp, white variety
Lebanese cucumber
1 medium, peeled into ribbons
Kimchi
80 g
Green shallot(s)
2 individual, finely sliced
Oil spray
1 x 3 second spray(s)
Miso paste
2 tsp, white variety
Mirin seasoning
1 tbs
Sesame oil
2 tsp
Instructions
1
Wrap the tofu in paper towel and place between 2 plates. Weigh down top plate with a full can of food and set aside for 15 minutes. Unwrap tofu and cut into 3cm cubes.
2
Place egg and cornflour into 2 separate small bowls. Combine black and white sesame seeds in a third small bowl. Toss the tofu in cornflour, shaking off excess, then dip in egg and finally toss in sesame seeds to coat.
3
Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook tofu for about 5 minutes, turning, until crisp and golden on all sides. Remove from pan.
4
To make the dressing, combine miso paste, mirin, sesame oil and 1 tablespoon cold water in a small bowl.
5
To serve, divide cucumber, kimchi, shallots and dressing evenly between 2 serving bowls and toss to combine. Top with the crispy tofu and serve.
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