Crunchy chilli tofu - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
serves 1
| 250 |
g |
organic firm tofu |
| 3 |
tbsp |
balsamic vinegar |
|
|
polenta grains |
| 1 |
tsp |
hot chilli powder |
| 1 |
tsp |
crushed chillies |
|
|
black pepper, freshly ground |
| 1 |
tbsp |
olive oil |
| 1. |
Drain the tofu on kitchen towel and pat dry. Slice the tofu into approximately 1 cm thick slices. |
| |
| 2. |
Pour the balsamic vinegar onto a plate and place the tofu in it, marinate for about 15 minutes then turn the tofu over and leave for another 15 minutes. |
| |
| 3. |
Mix the polenta grains, chilli powder, crushed chillies and pepper together. Coat each piece of tofu in the mixture. |
| |
| 4. |
Heat the olive oil in a frying pan and add the polenta coated tofu pieces. Cook until golden brown and crunchy on the underside. Then turn the tofu over and cook until crunchy and browned. This takes about 5 minutes each side. |
| |
| 5. |
Serve immediately. |
| |
This is absolutely wonderful with baked beans and chips.While the rest of the family are tucking
into breaded fish, why not have this, it's delicious with tartare sauce.
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