Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 60g Woolworths Fresh snow pea sprouts

  3. 100g Woolworths Fresh bean shoots, trimmed

  4. 2 tbs mirin (Japanese rice wine vinegar)

  5. 1 tsp soy sauce

  6. 1 long red chilli, deseeded, finely chopped

  7. 1/2 cup (45g) purchased breadcrumbs

  8. 1/2 cup (75g) sesame seeds

  9. 2 x 300g firm tofu, drained, halved crossways

  10. 1/2 cup (75g) plain flour

  11. 2 eggs, lightly beaten

  12. 150ml Crisco peanut oil

  13. 1 green coral lettuce, leaves separated

Instructions Jump to Ingredients ↑

  1. Combine the snow pea sprouts and bean shoots. Set aside. Mix the mirin, soy sauce, chilli and 1 tbs water in separate bowl until well combined. Set aside.

  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.

  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.

  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.


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