Recipe

Crispy Chia Tofu

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Crispy Chia Tofu

Crispy Chia coated Tofu served with ginger & cucumber rice topped with fresh mint.




Ingredients to serve 2

  • ½ cup x parboiled brown rice
  • 1 pack x tofu – slice (1cm)
  • 50g x Chia Mix
  • 2 tbsp x almond milk
  • 20g x pickled ginger – chop finely & reserve the liquid
  • ½ x cucumber – trim ends & dice (½ cm)
  • 30ml x rice wine vinegar
  • ½ tsp x sesame oil
  • 3g x fresh mint – discard stalks
  • 2 tbsp x soy sauce
  • ½ x chilli – deseed & chop finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • paper towels (from your pantry)

Ingredients to serve 4

  • 1 cup x parboiled brown rice
  • 2 packs x tofu – slice (1cm)
  • 100g x Chia Mix
  • 4 tbsp x almond milk
  • 40g x pickled ginger – chop finely & reserve the liquid
  • 1 x cucumber – trim ends & dice (½ cm)
  • 60ml x rice wine vinegar
  • 1 tsp x sesame oil
  • 5g x fresh mint – discard stalks
  • 4 tbsp x soy sauce
  • 1 x chilli – deseed & chop finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • paper towels (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Brown rice (parboiled): Pour boiling water (3 cups for 4; 1½ cups for 2) into a pot on high heat and add the rice with a pinch of salt. Bring to the boil, cover, turn heat down to low and gently simmer for 18-20 minutes. Drain and leave to cool down slightly.

Step 3

Crumbed tofu: Season generously with salt and pepper. Dip the tofu strips in the almond milk, then in the Chia Mix (make sure to coat evenly). Place a pan on medium-high heat and cover the base with olive oil. When hot, add the crumbed tofu and fry for 3-4 minutes a side until golden (be careful when turning to keep the crust intact). Remove and drain on paper towels. Season with salt and pepper.

Step 4

Ginger cucumber dressing: Mix together the pickled ginger, ginger liquid, cucumber, rice wine vinegar and sesame oil. Add to the rice and mix through.

Step 5

Serve the crumbed tofu with the rice, topped with fresh torn mint leaves. Use the soy as a dipping sauce – you can mix in the chilli if you like a little spice.



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