This recipe works just as well with haloumi cheese fingers as it does tofu.
1 x 300g block of firm tofu, cut into 4 slabs
¼ cup soy or tamari sauce
¼ cup cornflour
1 egg white + 1 tablespoon water
2-3 tablespoons sesame seeds – black, white or a mix of both
3 tablespoons extra virgin olive oil
Remove the excess liquid from the tofu by placing it in a dish with a paper towel covering. Weight it down with two cans for approximately 30 minutes.
Drain off the liquid and pour in the soy or tamari. Marinate for at least 30 minutes, longer if possible, turning a couple of times.
While tofu is marinating prefer the other ingredients. Tip the cornflour into a shallow dish. Add one tablespoon of water to the egg white and beat with a whisk to aerate and get a little fluffy. Pour into a second shallow dish. In a third dish, add the sesame seeds.
Once tofu is marinated, drain the soy or tamari, reserving it to pour over afterwards. Dip each slab of tofu into the cornflour, coating all sides. Then dip into the egg white mix, again coating all sides. Lastly dip each slab into the sesame seeds, coating all sides.
Heat a pan on medium-high heat and add the extra virgin olive oil. Once warmed, add the tofu slabs and brown for approximately 5-6 minutes, turning half way through. Drain on paper towel before serving.
I serve the tofu slabs with noodles and fresh sauteed vegetables – in this case broccolini and fresh coriander. Pour the remaining soy sauce over once plated up.
Serves 2
