This crispy tofu and peppadew pepper sauce, pairs beautifully with greens sauteed with garlic. You choose the greens you prefer and use whatever peppers you like to make the sauce. Peppadew peppers are sweet hot peppers that can be found alongside the pickles; I eat then right out of the jar. I served this dish with sweet corn.
1 package extra firm organic tofu
2 cloves garlic, minced
1 oz peppadew peppers, finely chopped
1/3 cup vegan mayonnaise
1/2 lemon, juiced
1/4 cup cornstarch
1/2 cup panko breadcrumbs
1 bunch kale, destemmed and chopped
Red chili pepper flakes
Vegetable oil for frying
1. Drain, press and dry tofu. Slice into 8 planks.
2. Combine peppers, vegan mayonnaise, 1 clove of minced garlic, 1 tsp lemon juice and a pinch of salt. Stir.
3. Add the cornstarch to a medium bowl, wisk in 1/4 cup water. Add the panko breadcrumbs to a plate. Coat the tofu in the cornstarch mixture and then press into the panko crumbs.
4. Heat 1/4 cup oil in a large skillet over medium-high heat. Once hot, lay the tofu into the skillet and cook until well browned, approximately 3 to 4 minutes per side. Transfer to a paper towel lined-plate and sprinkle with salt.
5. Drain most of the oil from the skillet then return to stove over medium-high heat and add the remaining garlic. Cook until fragrant, about 30 seconds, then add the chopped kale. Cook until the greens are bright green and tender, about 3 to 4 minutes. Add the remaining lemon juice, a pinch of salt and pepper and a sprinkle of red chili pepper flakes. Remove from the heat.
6. Serve crispy tofu over garlic kale. Drizzle tofu with peppadew pepper aoli.