Crispy tofu with pineapple salsa in hibiscus and rosehip tea
4 slices of medium firm tofu
1 dl or 1/2 cup corn starch
1 tsp salt
1 tbsp sesame seeds
1/2 red chilli
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
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.