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Ingredients
Get this stuff
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1 pack Naked Tofoo
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100g plain flour
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50ml cashew milk
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60g panko breadcrumbs
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120g edamame beans
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300g white rice
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1 large carrot, peeled and grated
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1 avocado sliced
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1 red chilli, deseeded and sliced
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1 tsp pickled pink ginger
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1 squeeze of Japanese yuzu per bowl
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1 tbsp of black sesame seeds
Get started
- Put a pan of water on the hob and bring to the boil. Take a large frying pan and pour in 2cm of vegetable oil and heat to a medium heat.
- Take your block of Naked Tofoo and slice into four. Add the flour to a bowl and season and dust the Tofoo with flour, shake off the excess and put to one side. Whisk the cashew milk in to the flour and make a thin batter (add more milk if needed). In another bowl add the panko breadcrumbs. Take each piece of floured Tofoo and dip in the batter and then coat in the panko breadcrumbs.
- Add the rice to the boiling water and simmer for ten minutes. Using a spatula carefully place each panko Tofoo in the oil, being careful to keep the oil at a medium heat. Once the crumb has turned a golden-brown turn and fry the other side until golden brown. Take out the panko Tofoo and place on a plate with kitchen paper to adsorb excess oil.
- Now drain your rice and split it between four bowls. Now your panko Tofoo has cooled cut it into five pieces and place on top of the rice. Take the carrot, edamame beans, avocado, red chilli and pickled pink ginger and arrange nicely on each bowl around the panko Tofoo. Finally squeeze a marble sized bit of Yuzu onto each bowl and sprinkle with the black sesame.
