This crisp and golden tofu is infused with the herbal aroma of sage, making it a standout dish as a main or a side. Chef Desiree Nielsen recommends serving it with her heirloom carrots with rosemary-balsamic demi-glace.
- olive oil, for frying
- a few leaves of fresh sage
- flaked sea salt
- 1 block pressed extra-firm tofu, cut into large pieces
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Heat some of olive oil in a medium frying pan over medium heat.
2. Using tongs, place sage leaves into the pan, leaving room between them. Fry until crisp, just a few seconds.
3. Flip and fry the other side.
4. Remove from pan and drain on paper towel. Take a pinch of flaked sea salt and crush it over the leaves.
5. Drizzle more olive oil in the same frying pan and heat.
6. Add pieces of tofu, making sure they don't touch.
7. Fry until golden brown, about 5 minutes. Flip and fry the other side.
8. Remove and drain on paper towels.