Tofu bites & punchy pickles

Tofu bites & punchy pickles

By
From
Superfoods
Makes
2-4 people as a side
Cooking time
30 mins
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
1 large carrot, cut into fine matchsticks
1 teaspoon caster sugar
1/4 teaspoon fine sea salt
1 1/2 tablespoons lime juice
1/2 tablespoon dashi or vegetable stock
100g cornflour
sea salt flakes
freshly ground black pepper
350g silken tofu, cut into 2cm squares
vegetable oil, for shallow frying

Method

  1. Toss together the carrot, sugar, fine sea salt and half the vinegar. Set aside for 30 minutes, then drain. Meanwhile, whisk together the remaining vinegar, the soy, lime juice and stock in a small bowl and set aside. Place the cornflour on a shallow plate and season with salt and pepper. Roll the tofu in the flour to coat. Heat enough oil in a frying pan to come 5mm up the sides and fry the tofu, turning constantly, for 5 minutes, until crisp and golden all over. Serve immediately, with the pickled carrots and sauce alongside for dipping.

Contains

  • Vitamins A, C, K & biotin (B7), carotenoids, flavonoids, protein, iron, magnesium & calcium

Potential benefits

  • protects against cardiovascular disease

    rheumatoid arthritis

    cell damage & cancer

    supports eye & bone health & the immune system

    anti-inflammatory

Tags:
healthy
diet
clean eating
good for you
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