Veggie board

Crispy tofu steak with cucumber and coriander salsa and Red Curry Crispies

By Danny Jansen & Patricia Snijders

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.