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Ingredients

60g snow pea sprouts
100g bean shoots, trimmed
2 tablespoons mirin (Japanese rice wine vinegar)
1 teaspoon soy sauce
1 long red chilli, deseeded, finely chopped
1/2 cup (45g) purchased breadcrumbs
1/2 cup (75g) sesame seeds
2 x 300g firm tofu, drained, halved crossways
1/2 cup (75g) plain flour
2 eggs, lightly beaten
150ml Crisco peanut oil
1 green coral lettuce, leaves separated

Method

Step 1 Combine the snow pea sprouts and bean shoots. Set aside. Mix the mirin, soy sauce, chilli and 1 tablespoon water in separate bowl until well combined. Set aside.
Step 2 Combine the breadcrumbs and sesame seeds. Cut each tofu half into 3 slices. Coat each slice in the flour, shaking away any excess. Dip into the egg, then press into the sesame seed mixture to cover the tofu completely.
Step 3 Heat the oil in a large frying pan over a medium heat. In batches, cook the tofu for 1-1 1/2 minutes each side or until golden. Drain on paper towel.
Step 4 Arrange the lettuce leaves on serving plates. Top with the snow pea sprout mixture and drizzle with the dressing. Arrange the tofu on top of the salad to serve.

Sesame crumbed tofu salad

How to make Sesame crumbed tofu salad

Ingredients

Method