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Crispy Panko Tofoo with Gochujang & Whipped Ricotta

Small plates are having a moment, sitting right in that sweet spot between a main and a snack. They put the ingredients directly in the spotlight, which is exactly where our Panko Bites belong. It’s a bistro and food hall favourite designed for sharing - though once you taste that spicy gochujang against the cool whipped ricotta, you might want to keep it all to yourself.

  • Serves: 2 people
  • Prep: 10 mins
  • Cooking: 10 mins
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Ingredients

    100g Crispy Panko Tofoo Bites

    40g whipped ricotta, seasoned and loaded into a piping bag

    Pickled jalapeño and cucumber slices

    Red pepper flakes & nigella seeds

    Chive oil & Coriander leaf

 

    The Sauce:

    1 tbsp gochujang

    2 tbsp maple syrup

    Juice of ½ lime

Get started

  1. Fry: Deep-fry the crispy panko Tofoo bites straight from frozen until golden and crunching.
  2. Prep the plate: Whisk up your sauce ingredients. Pipe gorgeous clouds of seasoned whipped ricotta directly onto the plate.
  3. Toss & Serve: Toss the piping hot panko bites in your gochujang sauce, pile them next to the ricotta, and garnish with jalapeño, cucumber, red pepper flakes, coriander, and a final slick of chive oil.
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