Salt & Pepper Tofu With Sweet Chilli Salad
Recipe: #26009
April 30, 2017
Categories: Tofu/Soy, Gluten-Free Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"From Recipe+ Jan. '17."
Ingredients
Nutritional
- Serving Size: 1 (433.5 g)
- Calories 290.8
- Total Fat - 7.1 g
- Saturated Fat - 1.2 g
- Cholesterol - 0 mg
- Sodium - 1802.6 mg
- Total Carbohydrate - 49.6 g
- Dietary Fiber - 7.3 g
- Sugars - 14.8 g
- Protein - 16.4 g
- Calcium - 372 mg
- Iron - 7.1 mg
- Vitamin C - 42 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cut tofu in half horizontally and cut each piece of tofu into 8 pieces to make 16 pieces in total.
Step 2
Combine flour, salt and pepper in a large shallow dish.
Step 3
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.
Step 4
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).
Step 5
Toss tofu in flour mixture and shallow fry tofu in batches for 2 minutes or until golden brown.
Step 6
Spoon sweet chilli salad onto serving plates and top with tofu and serve drizzled with extra sweet chilli sauce.
Tips
No special items needed.