More Great Recipes: Dinner | Lunch | Main Dish | Tofu

Crispy tofu with pineapple salsa in hibiscus and rosehip tea


User Avatar
Member since 2014

Serves 2 | Prep Time 15 | Cook Time 4-6

Ingredients

Crispy tofu;
4 slices of medium firm tofu
1 dl or 1/2 cup corn starch
1 tsp salt
1 tbsp sesame seeds
Vegetable parcels;
Cucumber
pineapple
spring onion
carrot
pepper
lettuce
Salsa;
Cucumber
pineapple
1/2 red chilli
sweetcorn
celery
Garnish;
mushrooms
carrot
sweetcorn
4 dl or 2 cups of rosehip and hibiscus tea


Start with the vegetable parcels. Slice a cucumber lengthways, one slice per portion. Cut all of the vegetables julienne and wrap them with the lettuce in the cucumber ribbons. Set aside until ready.



Make the salsa, cut everything fine and mix, let stand for the flavours to mix. I tasted it and thought it didn't need anything extra, I loved the flavours as they were.



Cook the mushrooms, add some salt and pepper and set aside until ready to serve. Cut up the garnish and brew the tea.


Mix the corn starch with the salt and the sesame seeds. Cover the tofu with the corn starch mix and pan fry in oil until crispy on both sides, between 2-3 minutes per side.



Before serving place the garnish except the salsa in deep bowls. Add the hot tea, the tofu, the vegetable parcels and last spooned salsa over before serving.


Pairs Well With


Notes

I wanted something light after a bit of a heavy lunch and opted for tofu and vegetables. I thought the hibiscus and rosehip tea would be great as a broth. The salsa set the flavours off.

A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

7660 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

441 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana