CEREAL-CRUSTED AUBERGINE AND TOFU
Serves: 4
This delightful recipe was created by Michael Reid of M. Micheal will be present at this year's Taste of London event, which takes place on 5-19 June in London's Regent’s Park. Tickets and info can be found at tasteoflondon.co.uk
Ingredients:
300g aubergine, cut into wedges 100ml buttermilk vegetable oil, for deep-frying 100g firm tofu, drained, cut into 2.5cm cubes and patted dry 75g fine tapioca flour 75g rolled oats coriander cress, to garnish Firecracker saucemethod:
- Leave the aubergine to marinate in the buttermilk for at least 30 minutes, or up to 2 hours. When ready to cook, heat enough oil for deep-frying to 190°C.
- While the oil is heating, coat the tofu in the tapioca flour, making sure each side is coated, then gently tap off the excess and set aside.
- Combine the remaining tapioca flour and rolled oats together. Pat the rolled oat mixture on to the aubergine pieces, making sure each piece is well coated.
- Add the tofu pieces to the oil and deep-fry until they are golden and they float to the surface. Drain well on kitchen paper and keep hot while frying the aubergine pieces until they are golden and float to the surface. Drain the aubergine pieces on kitchen paper keep hot until they are all fried. Reheat the oil between batches if necessary.
- Serve immediately with a bowl of the firecracker sauce on the side.
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