Crispy Chia Tofu | Donna Hay

Ingredients

• ¼ cup (50g) white chia seeds+
• ⅔ cup (70g) quinoa flakes+
• ⅔ cup (50g) panko (Japanese) breadcrumbs
• sea salt and cracked black pepper
• 2 eggwhites
• 600g firm tofu, drained and thickly sliced
• ¼ cup (60ml) vegetable oil
• ½ teaspoon sesame oil
• ¼ cup (60ml) mirin (Japanese rice wine)
• 2 teaspoons finely grated ginger
• 250g baby cucumbers (cukes), sliced
• 1 cup mint leaves
• 4 cups (100g) baby (micro) watercress sprigs (optional), to serve
• 2 tablespoons light soy sauce
• 1 small red chilli, finely chopped