April 30, 2017
Dinner, Main Dish, Tofu/Soy,
Vegetables, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"From Recipe+ Jan. '17."
Cut tofu in half horizontally and cut each piece of tofu into 8 pieces to make 16 pieces in total.
Combine flour, salt and pepper in a large shallow dish.
To make Sweet Chilli Salad, combine sprouts, cucumber, corn, carrot, onion and chilli in a bowl and add zest, juice and chilli sauce and toss to combine.
Heat oil in a deep large frying pan over moderately high heat (oil is ready when a cube of bread colours quickly without absorbing any oil).
Toss tofu in flour mixture and shallow fry tofu in batches for 2 minutes or until golden brown.
Spoon sweet chilli salad onto serving plates and top with tofu and serve drizzled with extra sweet chilli sauce.
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