Kofu nuggets

• ‍Kofu, available at Migros
• 80g corn starch
• 2 lupin eggs (45g lupin flour + 90ml water)
• 80g plain breadcrumbs or plain panko flour
• 1 tbsp olive oil
• 1 teaspoon paprika powder
• 1 teaspoon thyme
• some pepper

--> Instead of lupin eggs, you can also use normal eggs if you are not vegan.

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Peanut dip

• 75g peanut butter (preferably a natural one without sugar and additives)
• 100 ml plant-based milk or coconut milk (in my case Sproud unsweeted from Migros)
• 1 garlic clove
• 10g ginger
• 1/2 lime, juice only
• 1/2 chili pepper

--> If you don't like peanuts or have an allergy, you can use cashew butter, sunflower seed butter or tahini instead.

1. To make the peanut dip, first peel the garlic clove and ginger and cut into large pieces. Wash the chili pepper and also cut into large pieces. Place all the ingredients in a blender jug and blend to a creamy sauce. Set aside.
2. Pat the kofu dry with kitchen paper and cut into 10 slices.
3. In a bowl, mix together all the ingredients for the breadcrumb mixture. In a second bowl, add the cornflour. In the third bowl, mix the lupin flour with 90 ml water until lump-free.
4. Roll the kofu slices first in the cornstarch, then dip in the lupin mixture and finally roll in the breadcrumb mixture.
5. The next step is to fry the kofu nuggets in a pan with plenty of olive oil - approx. 3 minutes per side.
6. Serve the crispy nuggets with the peanut dip and let them crisp up😊