Crispy tofu steak with cucumber and coriander salsa and Red Curry Crispies Veggie board 15 min 4 servings By Danny Jansen & Patricia Snijders For this recipe ½ cucumber, seedless, grated pinch of salt 3 sprigs coriander, finely chopped 1/2 tbsp sushi vinegar 200 g tofu, sliced 4 tbsp flour sunflower oil for frying 10 g Red Curry Crispies Extra equipment: Deep fat fryer, or separate pan with oil and a thermometer. Directions Mix some salt and the finely chopped coriander leaves into the grated cucumber. Place the mixture into a sieve on top of a bowl. Leave to rest for half an hour. After half an hour, you can use a spoon to push some more moisture out of the cucumber. Then mix the grated cucumber and the sushi vinegar. Preheat the deep fat fryer to 180∞C. Dip the tofu slices into the flour, shaking off any excess. Fry the tofu until golden brown and crisp. Drain on a paper towel. Serve the cucumber and coriander salsa on top of the crispy tofu with a red curry crispy on top.