Directions
- 1Cut the tofu into cutlet shapes.
- 2Shred the red cabbage.
- 3Crush the corn flakes using a rolling pin.
- 4Mix crushed cornflakes with almond milk to create a batter.
- 5Dip tofu in cornstarch.
- 6Coat tofu in corn flake batter.
- 7Prepare the citrus nuoc cham dressing by blending cilantro, ginger, garlic, bird's eye chili, lime juice, orange juice, fish sauce, sugar, sesame oil, and olive oil.
- 8Fry the tofu cutlets until golden brown.
- 9Season the fried tofu with salt.
- 10Assemble the dish: Place the fried tofu cutlets over the shredded red cabbage.
- 11Drizzle the citrus nuoc cham dressing over the dish.
Ingredients
- 8.4 oz corn flakes
- 1 red cabbage
- 1 block tofu
- 1 container herbs
- 1 cup corn starch
- 1 cup unsweetened almond milk
- 1 handful cilantro
- 1 slice ginger
- 1 clove garlic
- 1 bird's eye chili
- 2 limes
- 1 half orange
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 1 pinch salt
- 1 sweet soy sauce
Equipment
knifecutting boardpaper towelsbaking sheetrolling pinbowlsmall bowlmeasuring spoonswhisksmall blenderfrying pantongs
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