Spiced Popcorn Tofu and Cheesy Chips
with Garlicky Peas, Balsamic Rocket and Aioli
- Milk
- Egg
- Soya
- Wheat
- Cereals containing gluten
- Sulphites
- Mustard
Even better than cinema snacks are these Spiced Popcorn Tofu and Seasoned Chips. Made with herbs and spices such as ground cumin, paprika, chilli flakes and thyme, the Central American style spice mix here gives a delicious depth and warmth to the tofu.
Ingredients
450 grams
Potatoes
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
2 unit(s)
Garlic Clove
280 grams
Firm Tofu
(Contains: Soya)
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Central American Style Spice Mix
120 grams
Peas
20 grams
Wild Rocket
12 grams
Balsamic Glaze
(Contains: Sulphites)
50 grams
Aioli
(Contains: Egg, Mustard)
Not included in your delivery
1 unit(s)
Egg
1 tbsp
Oil for the Breadcrumbs
10 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through and sprinkle over the Italian style cheese.
Return for the remaining cooking time.
Meanwhile, peel and grate the garlic (or use a garlic press).
Crack the egg (see pantry for amount) into a separate medium bowl and whisk.
In a separate medium bowl, combine the breadcrumbs, Central American style spice mix, ¼ tsp salt and the oil for the breadcrumbs (see pantry for amount). Season with pepper.
Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
Add the tofu to the bowl of egg and mix to coat well.
Dip the tofu into the spiced breadcrumbs, ensuring they're completely coated. Shake off any excess breadcrumbs, then transfer to a baking tray.
When the chips have about 10 mins remaining, heat a drizzle of oil in a large frying pan on high heat.
Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. Season with salt and pepper.
When everything's nearly ready, melt the butter (see pantry for amount) in a frying pan on medium-high heat.
Once hot, add the peas and stir-fry for 2-3 mins. Add the garlic and fry until fragrant, 1 min, then remove from the heat.
Share the popcorn tofu, cheesy chips, peas and rocket between your plates.
Drizzle the balsamic glaze over the rocket and dollop on the aioli for dipping.
