1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon maple syrup
Juice of ½ a lemon
½ teaspoon dried chili flakes
1 teaspoon seaweed flakes (optional)
200g firm tofu
½ tin of aquafaba – whisked lightly
60g panko breadcrumbs
½ teaspoon paprika
½ teaspoon ground turmeric
Start by making the marinade. Take a bowl and mix the soy sauces, syrup, lemon juice, chili and seaweed.
Cut the tofu into two “steaks”. Wrap in kitchen paper of a clean tea towel and place on a board with another board on top. Leave for 15 minutes to gently press the excess water from the tofu. This stops it from being too soggy and allows it to soak up the flavours of the marinade.
Discard the kitchen paper or tea towel and place the pressed tofu on a plate and cover with the marinade, ensuring all sides are coated. Leave for at least 30 minutes, spooning over the marinade from time to time.
Drain a can of chickpeas over a bowl. Using half the liquid, whisk lightly until it starts to thicken a little then put onto another plate.
Place the panko onto a third plate and mix in the paprika and turmeric.
Take each tofu steak in turn and dip gently into the aquafaba, getting all side coated lightly, then into the breadcrumbs. You may want to repeat again to get a thicker layer of crumbs. Place each crumbed tofu steak onto a prepared baking sheet.
Bake in the oven at 200C for 15-20 minutes until golden brown and serve with chips and peas