Contributed by: News Canada
Maille mustard and Miso sauce
Combine all ingredients and reserve until ready to use.
Cut the tofu into 8 cubes and place on absorbent cloth. Make a breading station with separate dishes of flour, egg whites and panko. First coat the tofu pieces in flour, then into egg whites and finally into bread crumbs. Reserve for frying.
Fill a small saucepan 1/2 inch full of vegetable oil and heat to 320°F. Place the breaded tofu into the oil one at a time to avoid splattering. Cook until the tofu is golden brown on both sides. Remove and drain on absorbent paper.
Place 2 tbsp. of Maille Dijon Mustard Miso Sauce in a shallow serving bowl, set two pieces of crisp tofu on top of sauce, garnish with chopped green onions and pickled ginger. Repeat for other pieces of tofu.
Recipe developed for Maille, courtesy of Chris Mills, executive chef at Diva at the Metropolitan Hotel (Vancouver, BC). - News Canada
Serving Size: Makes 4 Servings
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