Leaf salad with chili tofu

Ingredients for 4 servings:

• 200g tofu
• 2 tbsp flour
• 1 egg(s)
• ½ tbsp chili flakes
• salt and pepper
• 2 tbsp sesame seeds
• 2 tsp cumin, whole
• 4 tbsp peanut oil
• 250 g mixed leaf salad
• 1 lime(s), organic
• 2 tbsp soy sauce
• 3 tbsp olive oil
• 1 pinch(s) of sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut the tofu into finger-thick slices. Place the flour on a plate and season with salt and pepper. Whisk the egg in a bowl. In a deep plate, combine the chili, sesame, and cumin seeds. Coat the tofu pieces in the flour, then dip them in the egg, and finally press them all over into the spice mix. Heat the peanut oil in a pan and fry the breaded tofu until golden brown and crispy. Remove from the pan and drain on kitchen paper. Wash the lettuce leaves and shake dry. Wash the lime in hot water and pat dry. Finely grate the zest and squeeze out the juice. Mix the lime juice and zest with the soy sauce and olive oil, and season with salt, pepper, and sugar. Arrange the lettuce leaves on plates and drizzle with the lime dressing. Serve the tofu on top.