Ingredients
- 1 shallot
- 1/2 fennel bulb (and fronds)
- 2 garlic cloves
- 1 packet Merchant Gourmet 5 Bean Medley
- 125ml vegetable stock
- 1 lemon
- 250g firm tofu
- 40g plain flour
- 2 eggs (or cornflour/water mix)
- 50g breadcrumbs
- 30g sesame seeds (white and/or black)
- 1 sprig dill
- Vegetable oil
-
Salt and Pepper
Instructions
- Cut the shallot into half moons and fennel into long thin strips. Saute in a pan with a pinch of salt for a few mins or until soft.
- Finely chop the garlic and add, cook until softened.
- Add packet of Merchant Gourmet 5 Bean Medley, along with the vegetable stock and stir through.
- Allow the consistency to thicken and squeeze in half the lemon juice.
- Meanwhile place the flour in a bowl, beat the eggs in another bowl, and mix the breadcrumbs, sesame seeds and pinch of salt in a final bowl.
- Cut the tofu into slices and roll in the flour, then the eggs, and finally the sesame breadcrumbs.
- Add vegetable oil to a saucepan coating the base. Shallow fry the tofu, once golden turn over and continue frying.
- Once golden and crispy remove to a plate on a paper towel and season with salt.
- Plate up the beans on the base, add the tofu schnitzel on top and garnish with fennel fronds, dill and the other half of lemon. Serve and enjoy!
