Serves 4 | Prep time: 25 mins | Cooking time: 10 mins

INGREDIENTS

• 400g extra firm tofu
• 3 Tbsp soy sauce
• Aquafaba from 400ml can chickpeas
• 1/2 cup cornstarch
• Vegetable oil for frying

Crumb

• 1/2 cup cornflakes
• 1/2 cup nutritional yeast
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp granulated onion
• 1 tsp thyme
• 1 tsp salt
• 1/4 tsp cracked pepper

To serve

• vegan sweet chilli mayo

METHOD

1. Press the tofu for 10 mins. You can do this by wrapping it in a clean non-fluffy tea towel (or paper towel) and placing a heavy object on top.
2. Combine all crumb ingredients into a food processor and pulse a couple of times (only a few seconds) until the mix is combined and the corn flakes have broken (but you still want it a little chunky). Transfer to a bowl.
3. Cube the tofu into bite size pieces, transfer into a bowl. Add soy sauce and stir to coat. Leave to soak for a few mins.
4. Place aquafaba and cornstarch into wide shallow bowls.
5. Coat tofu pieces in aquafaba and cornstarch, then the crumb.
6. Heat vegetable oil in a deep pot or dutch oven to 165C/325F. Carefully place tofu bites in oil, stirring occasionally until they are golden.
7. Drain bites on paper towel before seasoning with salt to taste. Serve immediately with sweet chilli mayo!