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| Main ingredients | Tofu, Cornflakes, Cornflour, Refined flour, Garlic powder, Onion powder, Red chilli flakes, Ginger-garlic paste, Red chilli powder |
| Cuisine | Fusion |
| Course | Starters |
| Prep time | 20-25 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 300 grams firm tofu, cut into 1 inch cubes
- 2 cups cornflakes
- 2 tablespoons cornflour
- ¼ cup refined flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon red chilli flakes
- Salt to taste
- 2 tablespoons ginger-garlic paste
- 1 teaspoon red chilli powder
- Oil for deep frying
- Micro greens for garnish
- Tomato ketchup to serve
Method
- Put cornflakes in a grinder jar and grind to a coarse powder. Transfer into a bowl.
- To make slurry, take cornflour in a bowl. Add refined flour, garlic powder, onion powder, red chilli flakes, salt and ½ cup water and whisk till smooth.
- Take ginger-garlic paste in a large wide bowl. Add red chilli powder and salt and mix well. Add tofu cubes and mix till each piece is well coated with the mixture. Set aside to marinate for 10-15 minutes.
- Heat sufficient oil in a kadai.
- Dip each tofu piece in the slurry then coat it with the cornflakes powder. Repeat the process one more time.
- Slide the tofu strips, a few at a time, into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
- Transfer the tofu nuggets into a serving bowl, garnish with micro greens and serve hot with tomato ketchup.
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