A great alternative to crostini and corn chips, tofu needs to be well seasoned. With their crispy sesame coating these chips will have wide appeal.
INGREDIENTS
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
METHOD
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
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.