Ingredients
| 300g firm tofu | |
| 2 teaspoons cumin seeds | |
| ½ teaspoon salt | |
| 2 cloves garlic, crushed | |
| ½ teaspoon smoked paprika | |
| 2 tablespoons finely chopped oregano | |
| 4 teaspoons sherry or white wine vinegar | |
| 4 teaspoons olive oil, plus 2 tablespoons extra for frying | |
| 3 teaspoons buckwheat, chickpea or plain flour |
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Instructions
| 1. | Cut the tofu in half horizontally to get 2 x 1.5cm-thick pieces. |
| 2. | Place on a clean tea towel or a few layers of paper towel and fold the towel over to cover. Place something flat and heavy on top. Leave to press out excess liquid for at least an hour (this is important so the tofu soaks up the marinade). |
| 3. | Grind the cumin seeds to a powder with the salt. |
| 4. | In a shallow dish, combine the cumin, salt, garlic, paprika, oregano and vinegar and stir in 4 teaspoons olive oil. |
| 5. | Cut the pressed tofu into 8 pieces, put in the dish and toss with the marinade to coat. |
| 6. | Leave to marinate for at least 30 minutes but overnight is best, turning at least once. |
| 7. | Just before cooking, sieve the flour evenly over the tofu, rolling the tofu around to create a paste that coats each piece. |
| 8. | Heat the remaining oil in a frying pan and cook the tofu until golden and crisp on all sides, about 6 minutes. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Smith, Aaron McLean