Crumbed Tofu with Baby Kale

Crumbed Tofu:

Tofu often gets a bad rap as being bland and boring & I too have found this in the past, but with the right techniques, it can be transformed into a flavour-packed party snack. The secret to making tofu truly delicious is all about infusing it with as much flavour as possible before cooking.

Tofu is a fantastic alternative protein that can be used in a variety of dishes. From salads and kebabs to snacks and curries, its versatility knows no bounds. With the right seasoning and accompaniments, tofu can also shine in appetisers, adding a unique twist to your spread.

In this party snack recipe, we’re taking tofu on a culinary journey to the Middle East. By incorporating punchy flavours like za’atar, ras el hanout, lemon, garlic, and olive oil, and coating it in a tasty crumb, we’re turning tofu into a mouthwatering treat.

To get the most out of your tofu, it’s crucial to marinate it overnight. This allows the flavours to penetrate deeply, ensuring every bite is packed with deliciousness. After marinating, simply coat the tofu in the seasoned crumb, cook it to perfection, and pair it with a fresh accompaniment.

For this appetiser, I’ve chosen baby kale as the perfect accompaniment to the crumbed tofu. Baby kale has a milder flavour compared to mature kale, providing a balanced contrast to the rich, fried tofu. The combination of fresh and fried elements creates a harmonious dish that’s both satisfying and nutritious.

Don’t let tofu’s reputation fool you. With the right preparation and a burst of Middle Eastern flavours, tofu can become a star ingredient of your party. Try this appetiser recipe and discover the delicious potential of tofu for yourself!

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Crumbed Tofu with Baby Kale

(Serves 12 Prep 30 mins + overnight marination)

You Will Need:

1. Firm Tofu: This type of tofu has a dense texture and holds its shape well, making it suitable for stir-frying, grilling, or baking. It absorbs flavours from marinades and sauces effectively.
2. Olive Oil: I have used garlic olive oil. It has a rich garlic flavour and is perfect for the marinade.
3. Lemon Juice: Freshly squeezed lemon juice, adds brightness to the marinade & balances the flavours cutting through the fat of the olive oil, enhancing the the overall flavour.
4. Ras el Hanout: A complex and aromatic spice blend from North Africa, typically containing a mix of spices such as cardamom, cumin, cloves, cinnamon, paprika, coriander, and more. It’s used to add depth and warmth to dishes. It literally translates to ‘head of shop’ meaning ‘top shelf.’ It is an essential ingredient in Middle Eastern cooking. You need it for both your marinade & crumb mixture.
5. Lemon Zest: Lemon zest is great to add to any dish with lemon juice. It contains essential oils that impart a fragrant citrus flavour to dishes without the tartness of the juice. It can really pronounce the lemon flavour of your dish. For me, where there is lemon juice, there is lemon zest!
6. Corn Flour : Corn flour is a little lighter than wheat flour & allows the egg to stick to the tofu. You can use it alone without crumbing, & it will crisp your tofu, but I prefer the crumb coating.
7. Eggs: Used as a binding agent and to help coatings adhere to food. Beaten eggs can also provide a rich, golden colour to baked or fried items. I added 1 Tbsp milk to the eggs to make an egg wash.
8. Panko Crumbs: Japanese-style breadcrumbs that are lighter and crispier than traditional breadcrumbs. They create a crunchy coating for fried or baked foods.
9. Za’atar: A Middle Eastern spice blend usually composed of dried thyme, oregano, marjoram, toasted sesame seeds, and sumac. It adds a savoury, herby flavour with a hint of nuttiness and tang. I have used za’atar in the crumb, to add more flavour, along with Ras el hanout.
10. Continental Cucumber: A long, slender cucumber with a mild flavour and thin skin. I think it has the nicest texture out of the cucumber family- less seeds & less sloppy. Great for your garnish & if you use a small cookie cutter you can eliminate the centre of your slices to eliminate the seeds completely, which is what I have done here.
11. Baby Kale: Baby kale is way less bitter than mature kale plus the colours are stunning. You can buy bags of baby kale at Coles in Australia. They are decorative and add a nice touch of freshness to your fried tofu.

Instructions:

1. Remove Tofu from the Packet: Open the package of firm tofu and take out the block of tofu.
2. Wrap in Paper Towels or a Clean Tea Towel: Place the tofu on a flat surface and wrap it in several layers of paper towels or a clean, dry tea towel.
3. Press Out the Moisture: Place something heavy, such as a skillet, a pot filled with water, or a heavy book, on top of the wrapped tofu. Leave it for about 5 minutes to press out excess moisture. This helps the tofu absorb the marinade better and improves its texture when cooked.
4. Cut the Tofu: Unwrap the tofu and cut it into pieces. Each piece should be at least the diameter of your cucumber, approximately 5cm x 5cm (2 inches x 2 inches).

5. Prepare Your Marinade:

• Flat Dish for Tofu: Place the cut tofu pieces in a single layer in a flat dish wide enough to hold them without overlapping.
• Mix Marinade Ingredients: In a small bowl, combine the olive oil, lemon juice, lemon zest, ras el hanout, and crushed garlic. Stir well to combine all the ingredients.
• Marinate the Tofu: Pour the marinade over the tofu pieces, ensuring they are well-coated. Cover the dish with plastic wrap or a lid.

• Refrigerate Overnight (Ideal): Place the marinating tofu in the refrigerator and leave it overnight to absorb the flavours fully.
• Quick Version (15-30 Minutes): If short on time, marinate the tofu for at least 15-30 minutes.

6. Prepare Fresh Ingredients:

• Cucumber: Wash and slice the continental cucumber into rounds about 1cm thick (approximately 0.4 inches). Using a small cookie cutter or the wide end of a piping tip, carefully remove the seeds from the centre of each cucumber slice.
• Baby Kale: Wash the baby kale thoroughly and remove the ends.

7. Prepare Sauce:

• Pipettes (Optional): If you have pipettes, fill them 1/4 full with sriracha or another sauce of your choice.
• Alternative: If you don’t have pipettes, simply use a sauce of your liking to top the dish later. Another suggestion would be garlic aioli.

8. Set Up Your Breading Station:

• Corn Flour: On a flat plate, add 1/4 cup of corn flour.
• Egg Wash: In a small bowl, add 2 eggs and a splash of milk. Whisk them together until well combined.
• Panko Mixture: On another flat plate, mix 1 cup of panko crumbs with za’atar and ras el hanout.

9. Bread the Tofu:

• Coat in Corn Flour: Dip each piece of marinated tofu into the corn flour, lightly coating all sides.
• Egg Wash: Next, dip the tofu into the egg wash.
• Panko Crumbs: Finally, coat the tofu in the panko mixture, pressing lightly to ensure the crumbs adhere well. Place the breaded tofu pieces on a clean plate.
• Repeat: Repeat the process until all tofu pieces are coated.

10. Cook the Tofu:

• Heat Pan: Heat a frying pan over medium-high heat.
• Garlic Olive Oil Spray: Spray the pan with garlic-flavoured olive oil or use regular olive oil.
• Fry Tofu: In batches of 3 or 4, fry the tofu pieces until they are golden brown on all sides. This should take about 3-4 minutes per side. You can alternatively air fry.

11. Assemble:

• Arrange Tofu: Place the fried tofu pieces on a serving plate.
• Garnish: Garnish with the prepared cucumber rounds and baby kale.
• Top with Sauce: Drizzle your chosen sauce over the tofu, or use the pipettes to add a small amount of sriracha to each piece.

Serve and Enjoy!

Helpful Hints

• It is important to press out as much moisture from the tofu when you remove it from packaging. You can do this by wrapping it in clean cheese cloth or teatowel and placing something heavy on top for at least 15 mins.

• You can add even more flavour after cooking by adding a sauce, I have used sriracha but you can add your favourite sauce.

• If you want the quick version, you can omit the overnight marination & leave the tofu sitting in the marinade for 15-30 mins but it won’t be as tasty. Tofu can be pretty bland, so you want to infuse as much flavour as possible.

Crumbed Tofu with Baby Kale

Recipe

(Serves 12 Prep 30 Mins -Marinate overnight)

Ingredients

• 500g Firm Tofu
• For the marinade:
• 2 Tbsp Olive oil
• 2 Tbsp Lemon juice
• Zest 1 Lemon
• 5 cloves garlic crushed
• 2 tsp Ras el Hanout
• For the Crumb:
• 1/2 cup Corn flour
• 2 eggs
• 1 Tbsp milk
• 1 cup panko crumbs
• 2 tsp za’atar
• 2 tsp Ras el Hanout
• For the Garnish:
• 1 Continental cucumber sliced
• 1 bag Baby Kale
• Sriracha (optional) or Aioli (optional)

Method

1. Remove tofu from the packet and wrap in paper towels or a clean tea towel.
2. Place something heavy on top to press out the moisture for 15-30 minutes.
3. Cut tofu into pieces approximately 5cm x 5cm.
4. Place tofu in a single layer in a flat dish.
5. Mix olive oil, lemon juice, lemon zest, ras el hanout, and crushed garlic in a small bowl.
6. Pour marinade over tofu, cover, and refrigerate overnight (or for 15-30 minutes for the quick version).
7. Place corn flour on a flat plate.
8. Whisk eggs and a splash of milk in a small bowl.
9. Mix panko crumbs with za’atar and ras el hanout on another flat plate.
10. Dip tofu in corn flour, then egg wash, and finally in panko mixture. Place on a clean plate. Repeat for all tofu pieces.
11. Heat a pan over medium-high heat and spray with garlic olive oil.
12. Fry tofu in batches until golden brown.
13. Wash and slice cucumber into 1cm thick rounds. Remove seeds using a small cookie cutter or wide end of a piping tip.
14. Wash baby kale and remove ends.
15. Fill pipettes with sriracha or your favourite sauce.

Serve & Enjoy!

Wine Pairing Suggestions:

Here in Australia, we are spoilt for choice when it comes to wines. I would recommend a NZ or Australian wine to accompany your appetisers.

Chardonnay: An unoaked Chardonnay offers a crisp, clean profile that complements the lemon juice and zest, as well as the fresh cucumber and baby kale. Its subtle fruit flavours won’t overpower the dish.

Sauvignon Blanc: The zesty acidity and herbal notes of Sauvignon Blanc pair well with the za’atar and Ras el Hanout spices.

Dry Rosé: A dry rosé offers a balanced acidity and subtle fruitiness that complements the spice mix without overwhelming it. It pairs nicely with the fresh vegetables and the slight heat from the sriracha.

Prosecco: The light, bubbly nature of Prosecco, provides a refreshing contrast to the rich coating. Its slight sweetness can balance the spiciness of the sriracha.

Cava: Cava’s crisp acidity and bubbles work well with the zesty and spicy elements of the dish. It’s a versatile sparkling wine that complements a variety of flavours & textures.

Spotlight

Tofu

Tofu, also known as bean curd, has been a staple in Asian cuisine for centuries. Made from soybeans, it is a versatile, nutritious, and delicious ingredient that can be used in a myriad of dishes. Whether you are a vegetarian, vegan, or simply looking to incorporate more plant-based foods into your diet, tofu is a fantastic option.

Tofu originated in China over 2,000 years ago during the Han Dynasty. Legend has it that a Chinese prince accidentally curdled soy milk when he added nigari (a coagulant derived from seawater) to it. This serendipitous discovery led to the creation of tofu.

From China, tofu spread to other parts of Asia, including Japan, Korea, and Southeast Asia, becoming a dietary staple in many cultures. Some health benefits include:

High in Protein: Tofu is an excellent source of plant-based protein, making it a great meat substitute for vegetarians and vegans. A 100-gram serving of tofu contains about 8 grams of protein.

Rich in Nutrients: Tofu is rich in essential nutrients, including calcium, iron, magnesium, and phosphorus. Fortified tofu is also a good source of vitamin B12 and vitamin D.

Low in Calories: Tofu is low in calories, making it a healthy addition to any diet. A 100-gram serving contains around 70-80 calories.

Contains Isoflavones: Tofu is high in isoflavones, which have been shown to have various health benefits, including reducing the risk of heart disease and certain cancers.

Supports Weight Loss: Due to its high protein content and low calorie count, tofu can help you feel full longer, aiding in weight management.

There are several types of tofu, each with its own unique texture and uses:

Silken Tofu: This type of tofu is smooth and creamy, with a custard-like texture. It is perfect for smoothies, desserts, and creamy sauces.

Soft Tofu: Soft tofu has a slightly firmer texture than silken tofu but is still quite delicate. It is commonly used in soups and stews.

Firm Tofu: Firm tofu holds its shape well and is ideal for stir-fries, grilling, and baking.

Extra-Firm Tofu: Extra-firm tofu is the sturdiest type and works well in dishes where you want the tofu to maintain its shape, such as in skewers or pan-fried dishes.

Super-Firm Tofu: Super-firm tofu has the least amount of moisture and the densest texture, making it perfect for slicing and dicing into salads and sandwiches.

Cooking with tofu is easy and fun! Here are some tips to help you get the best results:

1. Press the Tofu: To remove excess water, press firm or extra-firm tofu before cooking. Place the tofu between paper towels or a clean kitchen towel and set a heavy object on top for about 20-30 minutes.
2. Marinate for Flavour: Tofu absorbs flavours well, so marinating it before cooking can enhance its taste. Try soy sauce, garlic, ginger, and sesame oil for an Asian-inspired marinade.
3. Use Cornstarch for Crispiness: Toss tofu cubes in cornstarch before frying or baking to achieve a crispy exterior.
4. Experiment with Cooking Methods: Tofu can be baked, grilled, stir-fried, scrambled, or blended into smoothies and desserts. Experiment with different cooking methods to find your favourite.

Tofu is a versatile, nutritious, and delicious ingredient that can be used in a variety of dishes. Whether you are looking to add more plant-based protein to your diet or simply want to try something new, tofu is a fantastic choice. With its rich history and numerous health benefits, tofu is a superfood that deserves a place in your kitchen. So, go ahead and experiment with tofu in your next meal – your taste buds and your body will thank you!

Anna

Hey there, it's Anna! Anyone who knows me knows that I proudly wear the 'foodie' badge. Trying to select from a restaurant menu time & time again seems impossible- I want a taste of everything. It's precisely that, that got me into making canapés and appetisers for friends, family & colleagues so everyone could taste a bit of everything. It is truly possible for the average person, to make these delectable bites and take their next social occasion from average to stunning. Follow me at bitesizehostess.com and learn to cater for memorable events.