Crunchy crumbed tofu is the hero of this healthy Japanese-style salad.
- Combine the snow pea sprouts and bean shoots. Set aside. Mix the mirin, soy sauce, chilli and 1 tablespoon water in separate bowl until well combined. Set aside.
- Combine the breadcrumbs and sesame seeds. Cut each tofu half into 3 slices. Coat each slice in the flour, shaking away any excess. Dip into the egg, then press into the sesame seed mixture to cover the tofu completely.
- Heat the oil in a large frying pan over a medium heat. In batches, cook the tofu for 1-1 1/2 minutes each side or until golden. Drain on paper towel.
- Arrange the lettuce leaves on serving plates. Top with the snow pea sprout mixture and drizzle with the dressing. Arrange the tofu on top of the salad to serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set