Crispy Tofu with Salad

INGREDIENTS:

1 – 2 pkt x 450 g MACRO Tofu (FIRM) – available at Countdown.
½ cup of Cornflour
Salt and Pepper
Sunflower oil

SALAD – make your favourite garden salad or coleslaw.
You can include a number of fruit/vegies: (ideas below)
Tomato
Beetroot
Carrot
Capsicum
Cucumber
Silverbeet
Lettuce
Baby leaf spinach
Celery
Corn
Raisins
Onion/Radish
Sprouts
Olives
Avocado
Toasted pumpkin seeds

METHOD:

  1. Prepare Salad, cover and chill until ready to serve.
  2. Cut tofu into cubes, place in a bowl. Add 2 tbsp of oil or enough just to coat, Add cornflour, salt and pepper, mix with hands until evenly coated.
  3. In a wok or pan heat sunflower oil and fry tofu until golden brown. Place on paper towels when golden brown to allow excess oil to drain off.
  4. Serve on a plate on top of salad or next to it.
    (serving suggestion) dice half an avocado and have with salad and tofu.