| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Japanese |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 372 |
| Fat | 22g |
| Saturates | 3.2g |
| Protein | 24g |
| Carbs | 21g |
| Sugars | 3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCut the tofu into 8 thick pieces. Dry well on kitchen paper towels.
Cut the nori sheet in small pieces.
Combine the breadcrumbs, sesame seeds, nori sheet pieces, and a generous amount of salt and freshly ground pepper, and place in a shallow bowl.
Place the egg whites in another shallow bowl and lightly beat them.
Dip the tofu into the beaten egg white then roll in the crumb mixture to coat. Repeat this process for a double coat.
Heat the oil in a large, deep frying pan (it should reach 2-3cm up the sides of the pan) until it reaches 180°C on a kitchen thermometer.
Fry the tofu, in batches, for 2-3 minutes each side, or until golden and crisp. Drain on kitchen paper towels.
Heat the sesame oil in a wok. Once hot, add the veggies to the wok and stir-fry for 2-3 minutes. Add the soya sauce.
Serve the crispy tofu on top of the veggies.
