Tofu and Pepperberry Fingers

This is great vegetarian fingerfood for social gatherings. It also works well with fish or chicken. It includes a dipping oil but this would also work with a cream based dip or sweet chilli sauce, or as a stand alone (no dip).

Cooking time: 15 mins
Preparation time: 40 mins
Serves: 3

Ingredients

tofu fingers:

400g hard tofu
Soy sauce
60g (100ml) Dukkah*
1 tablespoon dried pepperberry
Flour for crumbing (200g)
eggs for crumbing (2)
100ml panko bread crumbs (equal volume dukkah)

For the dip:

1 tablespoon ground pepperberry ( or fresh chilli)
3 medium large cloves of garlic
1 teaspoon of fresh grated ginger
30g sesame seeds
3 teaspoons soy sauce
3 teaspoons vinegar
1 teaspoon of honey or 1 tablespoon of a syrup – pomegranate or other
2 teaspoons of sesame oil
200ml grape seed oil (olive oil works too)

Method

Cut tofu into strips and marinate in soy sauce on a plate for an hour or so.

While tofu is marinating make the dipping sauce. Dry roast the sesame seeds in a pan. With a mortar n pestle combine garlic, ginger and pepperberry into a paste. Stir in remaining ingredients.

Crumb marinated tofu strips. Prepare three bowls – flour, eggs and dukkah. Add pepperberry and bread crumbs to the dukkah bowl. Dunk the tofu strips into flour, then egg, then roll in dukkah mix.

Fry in olive oil on medium heat – find the temperature that browns nicely without burning.

Arrange on a plate and serve.

* You can use any Dukkah, make your own or use our Tassie Bush Dukkah

Have you tried this recipe? Did you like it? Do you have any variations or suggestions? We’d love to hear them!

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Wild Pepper Isle