Ingredients
- Firm Tofu cube 200 g.
- Crispy flour (all-purpose flour) ½ cup
- Egg 2 pcs
- Breadcrumbs 1 cup
- Healthy Chef® soybean oil 4 Tbsp.
- Green oak 200 g.
- Vermicelli 50 g.
- Ripe mango 2 Tbsp
- Long fresh red chillies, thinly sliced into long strips 2 Tbsp.
- Finely chopped green onion 2 Tbsp.
- For dressing
- Shoyu (soy sauce) 1/4 cup.
- Honey 3 Tbsp.
- Red wine vinegar 1 Tbsp.
- Chopped ginger 1 Tbsp.
- White and black sesame seeds (50/50) 1 Tbsp.
Method
- Heat Healthy Chef® soybean oil to medium heat in a pan.
- Coat firm tofu cubes with crispy flour (all-purpose flour), egg, breadcrumbs and fry for about 10 minutes or until golden brown.
- For dressing in a bowl, combine, shoyu (soy sauce), honey, red wine vinegar, chopped ginger, and white and black sesame seeds.
- Get the fried tofu cubes and place them in a separate bowl. Add them to each salad serving with green oak, and ripe mango.
