I’d planned to make this for the veggies in my house and serve fish and chips to the others, but they all wanted this so I went without supper. 4 clean plates though made it all worthwhile.
4 tablespoons light soy sauce
2 tablespoons lemon juice
1 teaspoon dijon mustard
1 red chili – sliced
1 spring onion – sliced
1 teaspoon honey
1x 250g block of firm tofu
Start my drying out the tofu a little. Drain from the packaging. Place in a clean tea towel then put something not too heavy on top – a large chopping board will do. This will gently squeeze some of the water out of the tofu. so it can absorb the flavours of the marinade.
After about 15 minutes unwrap the tofu and cut into two triangles, then cut each triangle in half across the breadth – in other words make them hafl as thick. Mix all the marinade ingredients well pour over the tofu making sure each piece is covered. leave for about 30 minutes by which time most of the marinade will have been absorbed.
Take each piece from the marinade, dip into flour, then beaten egg then seasoned white breadcrumbs. Fry gently in a little olive oil until crisp and golden on the outside.