- 340g Morinaga Silken Tofu - Firm
- 1 sausage
- 180g flour
- 2 eggs, beaten
- 135g breadcrumbs
- oil, for deep frying
- 120g crème fraiche or quake
- 2 tablespoons Morinaga Silken Tofu - Soft, puréed
- 1 tablespoon sweet German mustard
Cut the tofu into bite sized cubes. Set aside.
Remove casing from sausage and break into bite- sized pieces. Set aside.
Heat oil for deep-frying to 170C.
Meanwhile, prepare to fry both the tofu and sausages. Coat the tofu pieces in the flour, knocking off any excess. Dip into beaten egg before rolling in the bread crumbs, once again shaking off any excess. Set aside and repeat for the sausages.
When oil is hot, lightly drop and fry tofu and sausages in batches. Be careful not to overcrowd the fryer. Fry for about 30 seconds for the tofu and a little longer for the sausages. When golden brown remove from oil and drain on a wire rack.
For sauce, combine all ingredients together until smooth.