Crumbed Crispy Tofu & Wok Veggie Plate

Makes: 2 servings

Prep time: 10-15 minutes

Cook time: 10-15 minutes

Ingredients:

• 1/2 block of tofu, drained & pressed

• 1 cup of buckwheat

• 3/4 cup of mixed wok veggies (e.g broccoli, carrot, green beans, sweet corn, mango)

For the breading:

• 1/4 cup of panko bread crumbs

• 1/4 cup of flour (whole wheat, gluten free, all purpose)

• 2 tbsp of nutritional yeast

• 1 tbsp of corn flour

• 1/4 tsp of salt

• 1/2 tsp of chilli powder

• 1/2 tsp of cumin

Sauces:

• 5 tbsp of soy sauce

• 2 tbsp of sesame oil

Optional Garnish:

• Lime wedge

• Sesame seeds

• Chilli sauce/flakes

Directions:

1. Drain and press tofu for at least 30 minutes.

2. Prepare the breading by adding all ingredients to a bowl.

3. Add 1/4 cup of soy sauce and 3 tbsp of sesame oil to a bowl.

4. Cook buckwheat according to packet instructions.

5. Cut tofu into 6 large squares. Dip each piece into the sauce for 10-15 seconds on both sides and then transfer to the bowl of breading. Press down on the tofu so that both sides of the piece are covered completely in breading.

6. Once all pieces are covered, heat a pan over medium-high heat with oil. Once hot, place all pieces onto the pan and cook for 3-5 minutes on both sides (or until brown and crispy)

7. Meanwhile, heat another medium sized pan with coconut oil (or preferred oil) and cook veggies for 2 minutes and then add the leftover sauce that you used for the tofu. Cook for another 7-10 minutes or until slightly soft but still crunchy.

8. Serve by adding a portion of buckwheat, veggies and tofu to a bowl/plate. For optional garnish add some sesame seeds and chilli for spice.