Crispy tofu with chili sauce
Ingredients:
Tofu – 275 g
Seven spice mixture – 1 tablespoon
Salt – 1 teaspoon
Wheat flour – 25 g
Chicken egg – 2 pieces
Panko breadcrumbs – 50 g
Hot chili sauce classic – 50 ml
Vegetable oil to taste
Cut the tofu into 4 1cm thick rectangles. Pat dry with a paper towel to remove excess moisture. In a small bowl, combine spices, salt and flour. In another bowl, lightly beat the egg, and add the breadcrumbs to a third. Dip the tofu pieces first in flour, then in egg and breadcrumbs. Then again in the egg and breadcrumbs to create a nice layer of breading. Pour a third of the oil into a wok or frying pan and heat to 180 degrees. Fry the tofu until golden brown. Then transfer to a paper towel. Divide among 2 plates and serve with small bowls of hot chili sauce nearby.
Bon appetit!
