karengo sesame tofu chips
Recipe & picture by Louie Galloway, winner of Pacific Harvest's 2010 Cooking Competition


(Serves 4 as a starter)

Dipping Sauce:

1 Tbsp red miso
1 ½ Tbsp white miso
2 cloves garlic, crushed
2 tsp brown sugar
½ tsp sesame oil
2 tsp mirin
1 tsp brown rice vinegar
¼ cup hot water
juice of ½ lemon
½ spring onion, sliced thinly to garnish

Tofu Chips

2X 275g packet of tofu, cut into 1cm batons
½ cup potato flour approx. to coat
The white of 2 eggs, lightly whisked
½ cup Karengo fronds
4 Tbsp sesame seeds
Vegetable oil for deep frying


Mix red and white miso with garlic, brown sugar, sesame oil, mirin, brown rice vinegar to form a paste. Whisk in hot water and mix until smooth. Add lemon juice. Pour into a serving bowl and sprinkle with sliced spring onion.

 Tip potato flour onto a flat plate and pour lightly whisked egg on another. Coat tofu chips with potato flour then roll in egg white. Sprinkle each with a little karengo and sesame seeds. Heat oil to 180 C (a piece of bread should brown in 10 seconds when dropped into hot oil). Deep fry tofu chips in small batches until crisp and golden. Drain on absorbent paper and serve with miso dipping sauce.

Louie Galloway sml