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Thursday, 17 April 2014

TOFU in PANKO with Thai salad

Fried spicy tofu in panko breadcrumbs
Our first TOFU dish - and we've decided to try it fried in Panko breadcrumbs.
Unlike a lot of diets out there, we don't ban anything. That way we don't crave anything. We think our body will let us know what it wants, and now we tend to eat more intuitively.
This crunchy Tofu worked perfectly with the Thai rice noodle salad - for texture and temperature. We sampled tofu for the first time last week and received some Clean Bean tofu to try at home.
Tofu is low in calories (78 per 100g) and a good source of protein. With no distinctive flavour, you can get creative.
Here's our fabulous recipe:
(adapted from one of our previous Thai recipes using the same salad dressing as before), and all we needed to do was power up the chilli - just to give it the kick we thought it needed. The result was light, crunchy and creamy - everything worked so well together, and we thoroughly enjoyed it.

Spicy Tofu in Panko breadcrumbs
Ingredients (serves two)
Tofu
200g of tofu (cut into one inch cubes)
one beaten egg
plain flour
Panko breadcrumbs mixed with sesame seeds
Salt and pepper to season
Salad 
cold rice noodles (we used 50g dried, pre-cooked and left them to go cold)
half a carrot - grated
cucumber - cut into batons
4 spring onions - thinly sliced
couple of radishes - thinly sliced
bag of mixed salad leaves (or - we love little gem)
Salad dressing
1 tablespoon of oil (we used sesame but use whatever you have)
teaspoon of honey
juice of half a lime (you could add some zest too if you wish)
coriander - I used a good sprinkle of dried as I had no fresh
half a red chilli - deseeded and chopped
salt to taste 
Finishing touch
sprinkle of toasted sesame seeds
***
Pierce the cubed tofu with a cocktail stick and marinate in the salad dressing you will be using later. Leave to marinate for as long as you have available.

Dip the tofu cubes in seasoned flour, then dip into the beaten egg and coat with Panko breadcrumb and sesame seed mix.

Prepare your rice noodles. We cooked ours by soaking for 5 minutes in boiling water, draining under cold water then setting aside in the fridge.

Fry the tofu - and cook for around 2-3 minutes, depending on the size of the cubes, you are after making the breadcrumbs crispy (no need to cook the tofu). It's easy to overcook, so be careful.

Mix your salad vegetables in a bowl and dress with the salad dressing.

Toast some sesame seeds in a dry frying pan. When they start to 'smoke' they are toasted.
***
Do you know how many calories you can eat each day?
Here's a link to our very first blog post about our weight loss journey, which we began in January 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.
You'll find our WEIGHT LOSS PLAN here. 
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