Ingredients (4 servings):
Tofu:
1 tsp Pepper
2 tsp chili powder
2 tsp garlic powder
2 tsp salt
1 dl flour
2 eggs
5 dl cornflakes, crushed
1 Block Extra Firm Tofu
Coconut rice:
1 can coconut milk (ca 400g)
3 dl water
1 tsp sugar
1 pinch of salt
3.5 dl jasmine rice
How to:
Coconut rice:
In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.
Tofu:
Preheat oven to 200 C. Prepare your baking sheet with parchment paper.
Drain the tofu, place on paper towels and press out as much liquid as possible and then cut it into cubes. In a bowl combine the flour with the spices. In another small bowl, lightly scramble the eggs and in a third bowl add the crushed corn flakes. Dip the tofu in the egg mixture then into the flour mixture, then back into the egg and lastly into the crushed cornflakes.
Place the tofu on you prepared baking sheet. Bake for about 10 minutes, flip and bake for another 10-15 minutes until golden brown and crispy.
Add some greens and serve with sweet chilli sauce.