3 weeks into #WorldVeganMonth and with the crisp winter weather we thought we would make it that bit more crispy with our Vegan Crispy Tofu recipe.
Vegan Crispy Tofu
500g pack of extra-firm tofu, cut into 1/2 inch slices
6 tbsp flour seasoned with salt and pepper
6 tbsp chia or flax seed mix*
3 tbsp panko bread crumbs
2 tbsp white sesame seeds
1 tbsp black sesame seeds
oil for frying
For the chia or flax seed mix, combine 1 tablespoon of ground flax seed or chia seeds (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute.
Arrange the tofu on a layer of paper towels in a baking dish. Top with more paper towels, then another baking dish and some heavy objects (soup cans or books). Let sit for at least one hour to allow as much moisture to drain from the tofu as possible.
In 3 bowls have flour, ground seed paste and panko and sesame seeds mixed. Cover the tofu in the flour, then the ground seed paste and finally the panko and sesame seed mix, making sure it’s well covered. Repeat with all the tofu.
Heat a frying pan over medium-high heat. Add enough oil to form a thin layer on the bottom of the pan. When the oil is hot fry the tofu slices and cook for about 3 to 4 minutes on each side or until golden brown.