Sesame Crusted Tofu Cutlet with Miso Slaw

Tofu ‘cutlets’ are coated in a sesame crust and shallow fried until golden and crispy. Served with chilli oil and a slaw made from finely chopped bok choy, grated carrot, coriander and spring onion that’s tossed through a sweet sesame miso dressing.

Shallow-frying the tofu in olive oil means it’s less greasy yet still allows you to achieve that crispy golden exterior. The trick is to ‘press’ your tofu for at least an hour prior to help draw out the excess moisture content and allow the egg wash and sesame to really stick to the tofu.

This is an excellent high-protein vegetarian mid-week dinner that would pair well with a side of steamed jasmine rice or cauliflower rice if you’re after a lower carb option.

Lunch

Dinner

Quick Sticks

Serves 3

Prep Time 1 Mins

Cook Time 5 Mins

Method

1 bunch baby bok choy, finely sliced
2 carrots, grated
3 spring onions, finely sliced
10g coriander, picked
1 tablespoon white miso paste
1 teaspoon pickled ginger syrup (or sub ground ginger + 1 teaspoon extra maple syrup)
1 tablespoon maple syrup
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil

1
On a plate, place the tofu in between two pieces of paper towel. Prop a heavy protein weight or plate on top. Allow to press in the fridge for at least an hour.
2
Add the bok choy, carrot, spring onion and coriander to a large bowl. Set aside.
3
Combine the white miso paste, pickled ginger syrup, maple syrup, rice vinegar and sesame oil in a small bowl. Whisk until combine, then set aside.
4
Remove the tofu from the fridge and pat dry any excess moisture. Cut into thirds and set aside.
5
Place flour, egg and sesame seeds with the salt in separate bowls.
6
Pane the tofu - press the tofu into flour, shake off excess. Dip in the egg and let excess drip off before coating in the sesame seeds. Repeat until each cutlet is coated.
7
Heat the olive oil in a large skillet over a high heat. Once the oil is bubbling, carefully add each tofu cutlet and cook for 1 1/2 minutes on both sides until the sesame smells nutty and becomes crisp. Using tongs, remove the tofu from the oil and transfer to a plate lined with paper towel.
8
Pour the miso dressing over the slaw and toss well.
9
Place a tofu cutlet on each plate. Top with the slaw and a few dollops of chilli oil. Serve immediately.