Crunchy tofu nuggets with blue cheese slaw

Method

1. Mix the soured cream, dijon mustard, cider vinegar, caraway seeds and soft blue cheese in a large bowl with a pinch of salt. Stir in the finely sliced carrots, celery sticks, white cabbage and green chillies (if using), then set aside.
2. Mix the self-raising flour and rice flour in a shallow bowl with the garlic salt, ground white pepper and black pepper. Beat the egg in a shallow dish.
3. Slice the extra-firm tofu into 8 chunky pieces. Toss with the rice flour. Dip each piece in the egg to coat, then cover in the seasoned flour, roughing up the edges a little.
4. Heat 2-3cm vegetable oil in a deep, heavy-based pan until hot. Add the tofu and fry until golden and crisp. Serve with the slaw, sprinkled with freshly chopped coriander or parsley and crispy fried onions.