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its’ not fish fingers

seaweed | serves 2 | prep time 25 mins | cook time 30 mins

ingredients

  • tofu fingers
  • 280g firm tofu block
  • 1 cup soy sauce
  • 100g plain flour
  • 200ml unsweetened soy milk
  • 1 pack itsu sea salt crispy seaweed thins
  • 150g panko breadcrumbs
  • ...
  • crushed peas with mint
  • 2 large cups frozen peas
  • 1 small handful mint leaves
  • 1 lemon
  • olive oil
  • salt
  • pepper
  • ...
  • sweet potato chips
  • 3 sweet potatoes
  • olive oil
  • salt
  • step 1

    For the sweet potato chips

  • step 2

    Peel and chop the sweet potatoes into chips.

  • step 3

    Place the chips on the roasting tray and drizzle with olive oil and a large pinch of salt then mix them all up.

  • step 4

    Bake at 180 degrees for 20-30 mins until crisp and golden.

  • step 5

    Meanwhile make your tofu fingers:

  • step 6

    Cut the tofu into fingers and place them in a large shallow bowl, then cover with soy sauce and marinade for at least 15mins.

  • step 7

    Meanwhile make the batter by whisking the flour and soy milk in a large shallow bowl, then pour a thick layer of panko breadcrumbs onto another plate or bowl.

  • step 8

    Once marinaded, wrap each tofu finger in seaweed. You might have to trim the seaweed, so it doesn’t go over the edge.

  • step 9

    Take each seaweed wrapped tofu finger and smother it in the batter then carefully roll it in the panko and set aside.

  • step 10

    Fry the panko crusted fingers in a large frying pan with a bit of oil until golden and crispy on all sides.

  • step 11

    while the tofu fingers are frying make your crushed peas with mint:

  • step 12

    Bring a saucepan of water to the boil then add 2 large cups of frozen peas.

  • step 13

    While the peas heat up, finely chop a small handful of mint leaves.

  • step 14

    Once the peas have been boiling for a couple of mins, drain then and add them to a bowl with a glug of olive oil, a pinch of salt and some pepper.

  • step 15

    Then use a fork to crush in the mint bit by bit to taste.

  • step 16

    Finally add a squeeze of lemon and a couple of grates of the zest, season to taste.

  • step 17

    plate everything up and enjoy!