Crispy tofu salad

Crispy tofu salad

  • Préparation

    Prep time: 20 minutes

  • Cuisson

    Cooking time: 10 minutes

  • Portions

    Servings: 4 servings




  • Prepare three deep dishes. Pour the flour into the first dish. In the second dish, beat the egg and pour the Haiku Panko coating into the third dish.

  • Cut the tofu into cubes of about 2 cm (3/4 in.). Flour the tofu cubes, dip into the egg mixture and coat with the Panko. Set aside on a plate.

  • Mix the ingredients for the vinaigrette in a salad bowl.

  • Finely slice the green onion and red pepper. Julienne the carrots and zucchini.

  • Put the vegetables into the salad bowl and toss to cover with the vinaigrette.

  • Heat the oil in a pan over medium heat. Cook the tofu cubes a few at a time, turning frequently for 2 to 3 minutes to make sure all sides are browned. Remove from the pan and drain on paper towels.

  • Serve the salad on plates. Garnish with the cubes of crispy tofu.