Skip the seaweed, if you prefer, and just fry up the tofu with the coriander crust. It makes a fantastic snack or even a pre-dinner canapé, serves drizzled with lime juice or the dressing below as a dipping sauce.
45g dried wakame seaweed
40g panko crumbs
Grated zest of 2 small limes
2½ tsp coriander seeds, lightly crushed
1 tbsp black sesame seeds, or white if you can’t get them
15g coriander leaves
250g firm tofu, cut into 2cm chunks
35g plain flour
1 egg, lightly beaten
About 100ml sunflower oil, for frying
1 tbsp lime juice
1 tsp sesame oil
1 tsp sriracha chilli sauce
2 tsp rice wine vinegar
2 tbsp groundnut oil
- Rinse the wakame well and place in a saucepan. Cover with cold water, bring to the boil, reduce to a simmer and cook for about 10 minutes, until aldente. Drain, pat dry and set aside.
- Next make the dressing. Whisk together the lime juice, sesame oil, sriracha, rice vinegar and 1/8th teaspoon of salt. Continue to whisk as you slowly pour in the groundnut oil, until fully combined. Set aside.
- Place the panko, lime zest, coriander seeds and sesame seeds in a bowl. Add ½ teaspoon of salt and mix well. Toss the tofu in the flour, followed by the egg and then finally toss it in the breadcrumb and mix until well coated.
- Heat the oil in a medium frying pan placed on a medium-high heat. Once the oil is hot add half the tofu pieces and fry for 4 to 5 minutes, turning so that all sides turn golden-brown and crispy. Remove with a slotted spoon and drain on kitchen paper. Repeat with the last of the tofu, adding a little more oil to the pan if necessary.
- Cut the wakame into 2-3cm slices and place in a large bowl along with the coriander leaves. Pour over the dressing and stir well. Divide between the plates, top with the tofu and serve at once.