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Ingredients

(For all ingredients, please use organic versions if available) Southern Fried Sesame Tofu 1–2 blocks tofu (firm or medium) ¼ cup flour 2 tablespoons white sesame 2 tablespoons black sesame Salt to taste Oil for frying Spring onions, chopped (optional) (Ziploc bag for combining ingredients) Serve over rice or with chutney Confetti Cabbage Salad 2 baby cabbages 2 tablespoons pumpkin seeds 2 teaspoons mustard seeds ¼ cup of raisins ¼ cup balsamic vinegar 2 tablespoons olive oil

Directions

Cut the tofu into 3 sections on the side, and also 3 sections on the top, and that will give us nine blocks of tofu. Put the tofu in the plastic bag. Add in the flour, the white sesame seeds, and also the black sesame seeds. Add about 1 teaspoon of salt. Close up the bag and shake it to get everything mixed and stuck to the tofu. You may press down so that the sesame seeds adhere to the tofu. Put the tofu into the deep fryer, and fry them for about 3 minutes or until they achieve a nice golden brown color. Take it out of the deep fryer and dump it on some paper towels so that the oil can drain away. There are a couple of ways to serve it: Serve it with a dipping sauce, like some chutney; Skewer the tofu. Put them in a nice plate and then dip it in the chutney and eat it from the skewer. Serve it over rice. To prepare the cabbage salad, cut the baby cabbage in half. Put the cabbage into a chopper.. Add in ¼ cup of balsamic vinegar, 2 teaspoons of mustard seeds, and 2 teaspoon of pumpkin seeds. When they all finely chopped, add the raisins. Mix them well. Serve it as a good accompaniment to the sesame fried tofu. Ready to be served.