FRIED TOFU AND ROSEMARY CHIPS
Serves 2, Prep time: 45 minutes, Cooking Time: 30 minutes.
Ingredients:
280g Firm tofu
2 tsp paprika
1 tsp cayenne pepper
2 garlic cloves, finely chopped
200ml coconut milk
1 egg
200g plain flour or GF plain flour
1 tsp white wine vinegar
300g new potatoes
10g rosemary
Sunflower oil
Salt and Pepper
Method:
1. Place the tofu on a plate and cover with the heaviest chopping board you have and leave it to press. Then pre-heat the oven to 200 degrees celcius.
2. In a small bowl add 1 tsp paprika, cayenne pepper, garlic cloves, salt and pepper and mix well.
3. In another small bowl, add the coconut milk, egg and vinegar. Whisk and allow to sit for 15 minutes until the milk has curdled a little (this creates a buttermilk). Then whisk in the paprika and cayenne spice mix.
4. In a third small bowl add the flour, 1 tsp paprika, salt and pepper and mix.
5. Remove the chopping board from on top of the tofu and pat the tofu with kitchen roll to remove any moisture. Cut the tofu into 3cm cubes.
6. Slice the potatoes to a 1/2cm width and add them to an oiled baking tray with rosemary and salt. Place in the oven and roast for 30 minutes. Flip half way.
7. Dip the tofu cubes in the buttermilk mixture and then coat in a layer of flour.
8. After you have flipped the chips, begin to heat up an inch of oil in a frying pan. When heated add the tofu and fry until browned on each side.
9. Place the tofu and chips on baking paper to help remove excess oil and serve.
Directed and edited by Fynn French Collins