Crispy tofu with marine flavours and tartar sauce

For 4 people.

Ingredients

For the crispy tofu :

For the tartar sauce :

For the crispy tofu:

Place the block of tofu in a tea towel and press it gently to remove as much moisture as possible. Slice the tofu lengthwise into slices about one centimeter.
Cut rectangles of nori sheet the size of the tofu and stick one on each side of the tofu by squeezing a few drops of lemon juice.
If you use panko, just put it in a deep plate. If you use corn flakes, put them in a bowl and crush them using a pestle or the bottom of a glass. They should not be powdered.
In a deep plate, mix the flour with water and salt, stirring vigorously until you get a creamy consistency that will coat the back of a spoon. It should have the consistency of pancake batter.
Put the flour into another deep plate.
Bread the tofu pieces by proceeding as follows:

A. Put them one by one in the plate of flour on both sides and remove the excess.

B. Then dip in the creamy preparation on both sides

C. Bread them in the panko (or cornflake crumbs) on both sides, pressing well so that

the tofu pieces are completely covered and the breading adheres well.

Heat oil in a frying pan and place the breaded tofu pieces in it to fry for 2-3 min. Take out and place on absorbent paper.

For the tartar sauce:

Put the oil, vinegar, mustard and salt in a bowl and mix with an immersion blender.
Then gradually add the oil until you get a thick consistency.
Add the chopped herbs, chopped shallot, capers and gherkins. Adjust seasoning.

Serve the crispy tofu with the tartar sauce.

This preparation can very well be made as an aperitif or put in a burger as the main garnish. You can also serve it with potatoes and salad.