GF, V, NF, DF
Normally I use cornstarch to really crisp up my tofu - or arrowroot at times- but I’ve been seeing so many paneer recipes where chickpea flour is used to give the cheese a crispiness and I thought that I should give it a try with Tofu! I added the recipe to bake this tofu but you 100% could fry this for an even crispier result.
Served with mixed greens, pickled cabbage, avocado and a tahini sesame dressing!
Battered sesame tofu triangles
-300g extra firm tofu, patted down, sliced on a diagonal width wise on the block, and then sliced thinly (about 1 cm) along the length.
-1/4 cup chickpea flour (or more if required)
-1 large garlic cloves, finely minced
-1 knob ginger, grated
- 1 tsp chilli powder
-2 tbsp sesame oil
-1 tbsp sesame seeds
1. Preheat oven to 220C.
2. Mix the garlic, ginger, chilli powder, and sesame oil in a bowl. Have the chickpea flour in a separate bowl with the sesame seeds mixed in near by.
3. Dip the tofu into the wet mixture and lightly coat with the dry. Place on a lined baking try.
4. Bake 15-20 minutes until slightly browned on the outside.
Can keep in the fridge for up to 3 days! Enjoy with rice, on salads, or just as a peckish snack!