Japanese Crumbed Tofu Salad
You Will Need
2 cucumbers
2 green apples
1 tablespoon everything bagel seasoning
1/2 cup panko breadcrumbs (opt for gluten free breadcrumbs for gluten free version)
2 packets of Japanese tofu
1 tablespoon sweet chilli sauce
1 packet mixed salad leaves
1 red onion thinly sliced
1 red capsicum thinly sliced
1/4 red cabbage thinly shaved
1 tablespoon on ponzu (or soy sauce)
1 tablespoon mayonaise
Olive Oil
2 eggs
2 tablespoons plain flour
1 tablespoon red wine vinegar
How To Make:
1. Prep Ingredients
Thinly slice cucumber into rounds. Thinly slice apple into wedges. Thinly slice red onion. Thinly sliced capsicum. Thinly shave red cabbage.
In a shallow bowl, combine the plain flour and a good pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine everything bagel seasoning and panko breadcrumbs.
Cut Japanese tofu into 1cm-thick pieces. Dip Japanese tofu steaks into the flour mixture to coat, then into the egg and finally into the breadcrumb mixture. Set aside on a plate.
2. Cook the Tofu:
In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed tofu in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
3. Assemble the Salad:
Meanwhile, in a large bowl, combine sweet chilli sauce and a drizzle of vinegar and olive oil.
Add deluxe salad mix, mixed salad leaves, apple and cucumber. Toss to combine and season to taste with salt and pepper.
In a small bowl, combine ponzu and mayonnaise. Stir to combine.
Divide salad between bowls.
Top with Japanese-style crumbed tofu.
Drizzle over creamy ponzu dressing to serve. Enjoy!