its’ not fish fingers
seaweed | serves 2 | prep time 25 mins | cook time 30 mins
- tofu fingers
- 280g firm tofu block
- 1 cup soy sauce
- 100g plain flour
- 200ml unsweetened soy milk
- 1 pack itsu sea salt crispy seaweed thins
- 150g panko breadcrumbs
- crushed peas with mint
- 2 large cups frozen peas
- 1 small handful mint leaves
- 1 lemon
- olive oil
- sweet potato chips
- 3 sweet potatoes
- olive oil
For the sweet potato chips
Peel and chop the sweet potatoes into chips.
Place the chips on the roasting tray and drizzle with olive oil and a large pinch of salt then mix them all up.
Bake at 180 degrees for 20-30 mins until crisp and golden.
Meanwhile make your tofu fingers:
Cut the tofu into fingers and place them in a large shallow bowl, then cover with soy sauce and marinade for at least 15mins.
Meanwhile make the batter by whisking the flour and soy milk in a large shallow bowl, then pour a thick layer of panko breadcrumbs onto another plate or bowl.
Once marinaded, wrap each tofu finger in seaweed. You might have to trim the seaweed, so it doesn’t go over the edge.
Take each seaweed wrapped tofu finger and smother it in the batter then carefully roll it in the panko and set aside.
Fry the panko crusted fingers in a large frying pan with a bit of oil until golden and crispy on all sides.
while the tofu fingers are frying make your crushed peas with mint:
Bring a saucepan of water to the boil then add 2 large cups of frozen peas.
While the peas heat up, finely chop a small handful of mint leaves.
Once the peas have been boiling for a couple of mins, drain then and add them to a bowl with a glug of olive oil, a pinch of salt and some pepper.
Then use a fork to crush in the mint bit by bit to taste.
Finally add a squeeze of lemon and a couple of grates of the zest, season to taste.
plate everything up and enjoy!