Crispy tofu with kimchi, cucumber and spring onion

Name: Crispy tofu with kimchi, cucumber and spring onion
Cuisine: Asia
Ingredients: sea salt and freshly ground black pepper; ½ cucumber, peeled lengthways into ribbons; 2 tbsp kimchi, chopped; 1 tbsp mix of black and white sesame seeds, plus extra sesame seeds (white, black, or a mix of both) to garnish; 1 tsp brown or red miso paste; a pinch of chilli powder or cayenne (optional); 150 g firm tofu, cut into roughly 2.5 cm cubes; 1 spring onion, thinly sliced; 1 tbsp mirin; 1 tbsp toasted sesame oil; 2 tbsp cornflour; 1 egg; vegetable oil, for frying; 1 tsp delicate honey (such as acacia)

Preparation info

Difficulty
Medium

Appears in

Solo

By Signe Johansen

Published 2018

About

Though bland, tofu is easy to fry and crisps up beautifully. I love the contrast of textures and flavours here – you can play around with the dressing to your own taste; the key is to pair the fried tofu with something quite savoury.

Ingredients

150 g firm tofu, cut into roughly 2.5 cm cubes
2 tbsp cornflour
1

Asia
Main course
Vegetarian
Spring
Gluten-free

Method

Carefully place the tofu cubes on a few sheets of kitchen paper and cover them with more paper, to remove any excess moisture. Put the cornflour in a bowl, lightly beat the egg in another bowl, and put the mixed sesame seeds in a third bowl.

Combine the dressing ingredients in a bowl and season to taste with salt and pepper.

Pour vegetable oil into a medium saucepan to a depth o