Sesame Crusted Tofu Cutlet with Miso Slaw - Brooke Kelly Nutrition

Name: Sesame Crusted Tofu Cutlet with Miso Slaw - Brooke Kelly Nutrition
Ingredients: 1 block firm tofu, drained; 2 eggs, whisked; ⅓ cup plain flour; ⅓ cup white sesame seeds; ⅓ cup black sesame seeds; Pinch salt; 200ml extra virgin olive oil; 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; Chilli oil

brookekellynutrition.com

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,

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Ingredients

1 block firm tofu, drained
2 eggs, whisked
⅓ cup plain flour
⅓ cup white sesame seeds
⅓ cup black sesame seeds
Pinch salt
200ml extra virgin olive oil
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
Chilli oil