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Serves
2-4
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preparation
10 minutes
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to cook
10 minutes
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difficulty
easy
Ingredients
- 300 grams Semi-firm tofu
- 450 ml Oat milk
- 1 Lemon, juice only
- 500 ml Vegetable oil
Breading
- 500 grams plain flour
- 3 tablespoons of corn flour
- 1 teaspoon of salt
- 1 teaspoon smoked paprika
- 1 tsp ground black pepper
- 1 tsp cumin
- 1 tsp ground coriander (coriander powder)
- 1 teaspoon ground cinnamon
- ½ teaspoon chopped nutmeg
To serve
- Lemon juice
- Spring onion, finely chopped.
- Dipping sauce, optional
Marinating and resting time: 20-25 minutes.
Instructions
- Take the tofu and pat dry all the moisture. Add lemon juice to oat milk. Tear the tofu into bite-sized pieces, and place in the oat milk. Leave for 20 minutes.
- Pour the oil into a heavy-based cast iron skillet and bring to 180°C.
- Meanwhile, for the coating, mix the flour with the spices. Working in batches, remove the marinated tofu pieces from the milk and drop them onto the flour, pressing the flour mixture into all the cracks in the torn tofu. Set on a cooling rack. Continue with remaining tofu. Let the tofu set for about 5 minutes once they are all coated.
- Then fry in oil for 5 minutes or until the batter is golden and crunchy. Take out and rest on a tray. Add salt and pepper if desired.
- Serve in a bowl, garnished with spring onions and a splash or lemon juice, with some sauces on the side or just inside.
Cook’s Notes
The oven temperature is conventional; If using fan-forced (convection), reduce the temperature to 20˚C. | We use Australian spoons and cups: 1 teaspoon equals 5 milliliters. 1 tablespoon is equal to 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and the cups should be lightly packed. | All vegetables are medium-sized and peeled, unless specified. | All eggs are 55-60 grams, unless specified.
