300 grams firm tofu
½ cup chickpea flour
2 eggs, lightly beaten
1 cup panko crumbs
2 tablespoons each black and white sesame seeds
1 teaspoon ground cumin
¼ teaspoon ground chilli
sea salt and freshly ground pepper
vegetable oil for frying
Serve with a Coriander, Roasted Almond and Tomatillo Salsa.
Place the tofu between several layers of paper towel and press to remove excess water. Cut the block into 1½ cm thick slices then cut in half again to make chips. Put the chips back on paper towels and press once more to remove any liquid.
Put the chickpea flour and the eggs in separate dishes and season.
Put the panko crumbs, sesame seeds, cumin and chilli in another dish and season.
Toss the tofu chips in the flour, then the eggs and then coat in the crumbs, pressing them on firmly.
Heat ½ cm of oil in a sauté pan and cook the chips until golden and crispy on all sides. Drain on paper towels and sprinkle with a little salt. Makes about 16 chips