Crispy Tofu with Beetroot

Ingredients

• 400 g Tofu
• 4 tbsp starch
• 1 egg
• 3 tbsp Soy sauce
• 50 g ground hazelnuts
• 30 g breadcrumbs
• Salt
• 1 tsp Cayenne pepper
• 6 tbsp soy oil
• 500 g cooked beetroot (vacuum packed)
• 1 bunch spring onions
• 200 ml heavy cream (at least 30% fat content)
• 2 tbsp sherry vinegar
• 0.5 tsp ground coriander

Instructions

1. 1.

   Cut the tofu into 1 cm thick slices and halve them diagonally. Dust both sides with starch and tap dry. Whisk the egg with 1 tbsp soy sauce and pour into a shallow dish. In another bowl mix hazelnuts with breadcrumbs, salt, and cayenne pepper.

2. 2.

   Coat the tofu pieces first in the egg mixture, then in the breadcrumb blend, pressing firmly to adhere. Heat 2 tbsp soy oil in a pan and fry the cutlets on each side until golden brown. Remove and drain on paper towels.

3. 3.

   For the salad, dice the beetroot into bite-sized cubes. Wash and trim the spring onions; slice the white and light green parts into thin rings and sauté in the remaining soy oil until translucent. Add the beetroot and pour in the cream. Bring to a boil, then simmer for 2-3 minutes over medium heat. Season with the rest of the soy sauce, sherry vinegar, coriander, salt, and pepper, and serve alongside the tofu cutlets.