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15 • minutes
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4 • people
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Crispy Quinoa Tofu

5/5 (2)


  • tick1 block firm tofu (we love Bean Supreme),
  • tick 2 egg whites (we love Woodland Free Range)
  • tick ½ cup Chantal Organics Quinoa
  • tick ½ cup panko
  • tick Sea salt
  • tick Black pepper
  • tick Avocado oil (we love Olivado)
  • For the cucumber salad
  • tick 1 cucumber
  • tick 3cm piece fresh ginger, peeled and finely chopped
  • tick 1 small lime, zest grated
  • tick 1 tablespoon Chantal Organics Toasted Sesame Oil
  • tick Handful thai basil & mint leaves, chopped (we love Superb Herb)
  • tick Sea salt
  • For the dipping sauce
  • tick Dumpling Sauce ( we love Lee Kum Kee)


  • Step 1.

    ​Place the quinoa, panko, salt and pepper in a shallow bowl and mix well.

  • Step 2.

    Whisk the egg whites in another bowl until fluffy.

  • Step 3.

    Heat the avocado oil in a large non-stick fry pan or wok over high heat. Dip the tofu slices in the egg white, press into quinoa mixture to coat, then slide into the hot oil. Deep fry the tofu in batches for 1-2 minutes each side until crisp and golden. Drain on paper towel.

  • Step 4.

    To make the cucumber salad. Ribbon the cucumber with a peeler. Place the cucumber ribbons in a bowl. Add the lime zest, sesame oil, salt, ginger, thai basil and mint. Toss well.

  • Step 5.

    Serve tofu with cucumber salad, garnish with watercress and a small pot of dumpling sauce

Chantal Organics Products used

Sesame Oil Toasted

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