Sprøstekt tofu

crispy tofu with lofoten seaweed
Tofu is a flavour-sponge! If you take the time to marinate it properly, it will soak up the flavours of its surroundings, and end up completely delicious. This recipe is seasoned with Lofoten Seaweed’s BBQ & Meat spice blend – a hot and smoky mix of smoked paprika, chilli, garlic and winged kelp. Topped with a delicious peanut and crispy garlic dressing, this Asian-inspired dish shows off a variety of flavours and textures. Who needs chicken when you can have crispy fried tofu?
Makes 2 portions


2 cups cooked rice
300g firm tofu
BBQ & Meat spice blend
50g panko breadcrumbs
50g fine breadcrumbs
2 eggs
50g plain flour
150g vegetable oil
50g peanuts, roughly chopped
50g spring onions, chopped
3 garlic cloves, thinly sliced
Juice of 1/2 lime
1 tsp soy sauce


Cut the tofu in half and coat each part well with the BBQ & Meat spice blend. Leave to marinate for 15 minutes.
In a bowl, whisk the eggs. In separate bowls, put the flour, fine breadcrumbs and panko breadcrumbs.
Combine the spring onions and peanuts in a heatproof bowl.
Heat half the oil in a frying pan, and fry the sliced garlic until golden in colour. Remove the garlic with a slotted spoon, and set aside. Pour the hot oil over the spring onions and peanuts, followed by the soy sauce and lime juice.
Heat the remaining oil in the pan. Dredge the marinated tofu halves in flour, then the beaten eggs, then the fine breadcrumbs. Then, dredge once more in the eggs, and finally the panko breadcrumbs.
Fry the tofu on each side until golden. Remove from the pan and put on a piece of kitchen paper to soak up the excess oil. Cut the tofu into slices, around 1 cm thick.
Divide the rice between two bowls. Arrange the tofu slices on the rice, then top with the peanut and spring onion dressing, and finish with the crispy fried garlic.

Did you enjoy this crispy fried tofu recipe? Why not try our poke bowl with tofu and algae pearls next?

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