Crispy spiced polenta tofu with broccoli, basil, tomato and ginger salsa
Easy
Prep 20 min Cook 10 min
This is a tasty vegetarian and gluten free canapé that will be loved by all, even the meat lovers. The crispy tofu is deliciously complimented by the fresh, zesty ginger and tomato salsa. This also makes a great lunch or dinner recipe just simply by making the tofu portion larger and serving it with a side salad or vegetables.
Ingredients
- 350g soft tofu
- ¼ cup polenta
- 1/8 tsp ground cinnamon
- 1/8 tsp ground cumin
- 1/8 tsp ground coriander
- 1/8 tsp paprika
- 1/8 tsp Chinese five spice
- 1/8 tsp ground black pepper
- Pinch of salt
- 2 tblsp cornstarch mixed with ½ cup water
- Oil for frying
For the salsa
- ½ roma tomato, deseeded and finely diced
- 5 stalks of broccolini, tops only, steamed until just done
- 2 basil leaves, finely chopped
- 1 tbsp sweet chili sauce
- 1 tsp ginger marmalade or jam or 1 tsp minced candied ginger
- 2 tsp lemon juice
- Salt and peppe
Recipe Steps
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Cut the tofu into 12 equal pieces by slicing the block in half and then into chunks of about 2 cm in size and set aside.
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Place the polenta and all the spices into a small bowl, season with salt and pepper and stir to combine.
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Whisk the corn starch and water together in a small bowl and the dip the pieces of tofu into the mix to cover and then toss gently in the spiced polenta. Set aside on a tray.
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For the salsa, combine all the ingredients in a small bowl , allow to sit for 10 – 15 minutes for the flavours to come together and for the salsa to soften a little.
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Heat the oil over a moderate temperature in a saucepan or fry pan and fry the tofu in batches for about 30 seconds to 1 minute on each side until golden, drain on paper towel.
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Set the tofu squares onto a platter and top with the broccoli salsa.