CRUMBED TOFU WITH FINGER LIME MAYONNAISE

Serves 4 INGREDIENTS Tofu

• 1 pack firm tofu

• ¼ cup flour

• ½ cup soy milk

• 1 cup panko breadcrumbs

• salt to season

• oil for shallow frying

Finger lime mayonnaise

• 3 tbsp aquafaba (liquid from canned chickpeas)

• 2 tsp lime juice (plus extra if needed)

• 1 clove garlic, finely chopped

• ½ tsp Dijon mustard

• ½ tsp salt

• ½ cup rice bran oil (or other neutral-tasting oil)

• 1 tsp sesame oil

• 1 tbsp finger lime pulp (about 4–5 finger limes)

To serve

• 2 cups edamame beans

• 3–4 radishes, thinly sliced

• 1 cup cooked rice, per person

METHOD Tofu

1. Remove tofu from packaging, rinse and dry by wrapping in a clean tea towel. If you have time, sit a weight on top of it for 30 minutes or so to press out any excess moisture (a can sitting on a plate works well). Slice into even-sized pieces.

2. Set up a crumbing station with a bowl each of flour, soy milk and panko breadcrumbs. Season the flour and panko breadcrumbs with a little salt.

3. Crumb coat the tofu by dipping in flour, then soy milk, then press into the panko breadcrumbs. Place in the fridge until you’re ready to fry.

4. Shallow fry tofu in hot oil until golden on both sides.

Finger lime mayonnaise

1. Put the aquafaba, lime juice, garlic, Dijon mustard and salt into a small bowl or narrow jar to use with a stick blender. Blend briefly to incorporate. (The aquafaba acts as a vegan alternative to egg yolk, though feel free to use 1 egg yolk if you prefer.)

2. Combine rice bran oil with sesame oil. Blending the whole time, very slowly drizzle in the oil until you have a thick, creamy but pourable mayonnaise. If you prefer a thicker mayo, blend in a little more oil.

Stir through finger lime pulp, taste and add more salt or lime if preferred. Store in the fridge for up to one week.

3.

4. To serve

1. Blanch edamame beans in boiling water for 3 minutes, drain and refresh under cold water.

2. Serve crumbed tofu, radish and edamame beans on a bowl of rice, with the finger lime mayonnaise.