Crispy paprika tofu
Serve these crispy paprika tofu with chilli sauce or red pepper dip – perfect nibbles with a glass of wine. Add some salad leaves and use the dip as dressing and voilà, you’ll have a quick and easy lunch.
Ingredients
Method
- Drain the tofu, then wrap in a clean tea towel (or sheets of paper towels) and put a plate on top. Put a few tins on the plate and leave for about 30 mins to allow the excess moisture to drain the from the tofu.
- Mix the cornflour, garlic, paprika, marjoram, salt and pepper in a small bowl.
- Unwrap the tofu, wipe it dry. Cut it into 1 cm thick strips, then coat them in the flour mixture.
- Heat some oil (1cm in depth) in a small frying pan. Fry the tofu in batches for 2-4 mins on each side until golden-brown and crispy. Add more oil to the pan, between batches, if necessary.
- Drain the fried tofu on kitchen paper and serve.