Smoked Paprika Tofu and Funky Salads

A Variety G.F. High Fibre & High Protein Dishes that can be served individually or on the vegetarian and GF section of your Christmas/Holiday Feast.
 

Smoked Paprika Tofu
High Protein - G.F. & D.F.
Can be prepared.

For this recipe use one small block of Tofu per person. There are usually two in a pack each making nine 2cm sided cubes, this means you can use one block or 10 blocks but in the case of 10 servings do make sure you purchase two packets of Smoked Paprika or about 100gms. However if you purchase from the Indian or Asian Warehouses I find you can buy both the Tofu and larger packets of paprika at a much cheaper rate, in which case I would purchase a 100gm packet, which will be plenty for 10 people and with change!

Ingredients

• 1 small block of firm Tofu per person 9 Fresh Tofu is springy and does not have too thick a curd or hard skin on the outside - a little like cheese

• Packet of maize corn flour

• 10 gms Smoked Paprika per block of Tofu

• 1/2 teasp Chinese 5 Spice powder per block

• 1/4 teasp White pepper per block

• Finely ground Sea salt or Himalayan Rock Salt to season

• Olive Oil for frying

Method - For each block of Tofu

1. Coat a clean chopping board or large flat serving plate with paprika, Chinese 5 spice and pepper.

2. Place the block of Tofu in the centre of the spicy coating press gently then flip over and coat the over side before tolling each narrow side in the spices.

3. Now chop the coated block into 3 rectangles and coat the newly revealed sides.

4. Finally chop each of the 3 rectangles into 3 squares each so you have 9 cubes and coat all the uncoated sides adding more paprika to the board if necessary.

5. Now move the cubes to one side and sprinkle the board liberally with maize corn flour and one by one gently roll the cubes in the corn flour.

6. Coat a large flat-bottomed fry pan with olive oil and turn onto a medium/ low heat (Mark 3 or less on electric cookers).

7. Before the oil has a chance to really heat up pop the cubes into the pan.

8. Fry each cube on at least 2 sides for 3 minutes each, drain and serve liberally sprinkled with sea or Himalayan salt. Best served as soon as possible after frying

Tastes wonderful served with any side salad and accompanied on the plate by chilli jam or if you can handle the calories seasoned fried onions pre-coated in corn flour Yum! I can't handle the calories so I use onion jam instead.