Ve­gan fried ‘chicken’

Prima (UK) - - Let’s Cook -

Tofu is a ver­sa­tile sub­sti­tute for meat or fish. The mari­nade on these nuggets makes for a sat­is­fy­ing bite. SERVES 4 PREP 25min COOK about 10min

• 1 x 280g pack of firm tofu, we used The To­foo Co Naked Ex­tra Firm Tofu

• 75g (3oz) plain flour

• 2tsp gar­lic gran­ules

• 1tsp hot pa­prika, plus ex­tra to serve

• 150ml (5fl oz) unsweet­ened al­mond milk

• 100g (3½oz) panko bread­crumbs

• Veg­etable oil, to fry

• Ketchup, sweet potato fries and green salad op­tional, to serve

1 Drain tofu and cut into 2cm (¾in) cubes. We used this tofu as it doesn’t need to be pressed. If you can’t find it, use an­other firm tofu and press it first. Here’s how: put the tofu block on a plate lined with a few lay­ers of kitchen pa­per. Cover with a few more lay­ers of kitchen pa­per and top with a plate weighed down with tinned food. Leave to drain for 30min be­fore con­tin­u­ing with the recipe. 2 In a large bowl, mix flour, gar­lic gran­ules, pa­prika and sea­son­ing. Add al­mond milk and whisk un­til smooth. Spread panko on a lipped plate. Work­ing

in batches, coat tofu in the bat­ter, then toss in the bread­crumbs. Set aside.

3 Fill a large, high-sided pan ⅓ full with oil. Heat to 180°C, or un­til a small piece of bread turns golden in about 40sec.

4 Fry the tofu in batches, for 1-2min each, un­til golden and crisp. Re­move from oil us­ing a slot­ted spoon and trans­fer to a bak­ing tray lined with kitchen pa­per. Sprin­kle with salt and pa­prika. Serve with ketchup, sweet potato fries and a green salad, if you like. PER SERV­ING: CALS 335; FAT 16G; SAT FAT 2G; CARBS 34G

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.