200 grams of firm tofu 350 grams of potatoes, peeled, boiled, and mashed 2 tbsp corn flour 2 tsp lemon juice 1 tbsp Lingham’s Ginger Chilli Sauce 1 tbsp of Lingham’s Garlic Chilli Sauce 1 tsp chilli flakes Handful of finely chopped fresh coriander
For coating 2 cups breadcrumbs
For stuffing Mozzarella cheese, cubed (2 x 2 cm)
Dipping sauce 1 tbsp thick soya sauce 2 tbsp of Lingham’s Original Chilli Sauce 2 tsp of lemon juice 1-2 tbsp of dark brown sugar A dash of sesame oil
Mash the tofu and add in all the other ingredients.Mix them until well combined. Another alternative is to blitz them in a food processor until combined.
Make a small flat pate and fill them with the cubed mozzarella.Wrap the cheese nicely and form into a golf size ball.
Preheat oven to 190c.
Line baking tray with parchment paper.Beat two eggs in a bowl and add a dash of sesame oil.Roll the tofu lollipops into the beaten eggs and then into the breadcrumbs. Repeat with more tofu lollipops until finished. Place the lollipops onto the tray and bake until brown and crispy.
While waiting for the tofu to bake, make the dipping sauce.Combine all the ingredients together and whisk till the sugar dissolves.
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