Panko fried jalapeño tofu with polka beet salad

What you need

1 Block of Tofu
Panko and Flour for coating
Fresh or Pickled Jalapeños
3-4 Polka Beets
3-4 Carrots
Crème fraîche
2 Cloves of Garlic
Rapeseed Oil
Olive Oil
1/2 Lemon
Salt & Pepper

How to do it
Start by dicing the jalapeños into fine pieces. Dice the tofu into bite-sized pieces and mix them with the jalapeños, finely diced garlic, olive oil, salt and pepper. Prepare a bowl with a 50/50 mix of panko and flour, also with some salt and pepper. Peel the carrots and beets and then continue using your peeler to make fine slices of the veggies. Mix them into a bowl with rucola, olive oil, lemon juice and honey. Preheat a pan with rapeseed oil until it is really hot. Dip your marinated tofu in the coating and place it in the hot pan. Fry until golden.

While frying your tofu, make a sauce by finely dicing one of your garlic cloves, mix it together with Crème fraîche, any other herbs of your choice and salt and pepper. When everything is done, plate and serve.


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