Crispy Tofu with Red Pepper Sauce & Herby Freekeh

SERVES

2

DIFFICULTY

Medium

TIME

35 Minutes

Hannah Miller

By guest chefsTofu

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SERVINGS

2

1

Block of extra firm tofu, pressed and cut into cubes

75

g

Plain flour

1

Large egg

150

g

Panko breadcrumbs

1

tsp

smoked paprika

Vegetable oil for deep frying

250

g

Jarred roasted red peppers

40

g

Toasted flaked almonds

1

tbsp

Sherry vinegar

1

Small garlic clove

300

g

Silken tofu

1

tbsp

Olive Oil

125

g

Bulgar wheat

Handful of parsley, finely chopped

Handful of mint, finely chopped

Handful of fresh dill, finely chopped

Zest and juice of a lemon

Pinch of Salt

Pinch of Pepper

Method

Season flour with smoked paprika, salt, and pepper. Dredge tofu cubes in flour, then beaten egg, then panko breadcrumbs. Heat oil to 350°F (175°C) and deep-fry tofu until golden and crispy, about 3-4 minutes. Drain on paper towels.

Blend roasted peppers, toasted almonds, tomato paste, sherry vinegar, garlic, silken tofu, and 2 tbsp olive oil until smooth. Season with salt and pepper.

Toss cooked bulgur wheat with parsley, mint, dill, lemon zest and juice, 1 tbsp olive oil, salt, and pepper.

Spread romesco on plate, arrange freekeh alongside, top with crispy tofu cubes. Garnish with herbs if desired.

MORE ABOUT THE CHEF

Hannah Miller

Hannah Mai is a classically trained chef turned food writer and content creator, known for the kind of recipes that make you want to grab a fork straight from your screen. From caramelised onion and sausage pasta to baked cheesecake topped with tangy rhubarb, her food is all about big flavour, cozy comfort, and that irresistible “just one more bite” feeling. Through @hannahmaieats, Hannah shares recipes alongside the best local eats and hidden gems.