MyKitchen - Issue 36 - October 2017

recipes & styling: c

hiara t

urilli

photography: s

amantha

pinto/hm

images.co.za

quick & easy

Crispy tofu

with strawberry-

chilli salsa

ServeS 2

INGREDIENTS

400 g tofu

2 tbsp sesame seeds

2 tbsp cornflour

Pinch salt

1 egg, whisked

¼ cup vegetable oil

1 chilli, chopped

Handful coriander,

roughly chopped

Handful mint, roughly chopped

8 strawberries, sliced

1 lime, zest and juice

1 tbsp sesame oil

½ tsp honey

2 spring onions, finely

sliced lengthways

METHOD

1. Pat the tofu with paper towel
   to absorb as much moisture
   as possible.


2. Mix the sesame seeds,
   cornflour and salt.


3. Dip each the side of the tofu
   into the whisked egg, then the
   sesame-seed coating.


4. Heat the oil and fry the tofu
   until crisp and golden. Slice it.


5. For the salsa, combine the
   remaining ingredients, except
   the spring onions. Leave for
   10 minutes.


6. To serve, top the tofu with
   salsa and spring onions.

bone dry

The trick to getting your

tofu crispy is to squeeze out

as much liquid as possible.

If you have time, put it in a

colander and place a plate

weighted with a heavy tin

on top. Leave for an hour.

DINNER

OcTOBer 2017 29

make it in

20 MIN

Dash.indd 29 2017/08/24 3:47 PM