Drain the tofu and sit on some kitchen roll for 20 mins to drain the excess moisture.
Mix the cornflour, garlic, paprika, salt and pepper in a small bowl.
Cut the tofu in strips around 1cm thick.
Toss in the spiced cornflour to coat all over.
Heat the oil in a large non-stick frying pan over a medium-high heat.
Fry the tofu strips for 4-6mins, turning regularly until crispy and browned on all edges.
Drain on kitchen paper and season before serving on a bed of crispy salad with your fave vegan mayo and pomegranate seeds.
We also added some delicious ‘super seed’ salad toppers from GOOD4U – you’ll see them in the fresh produce aisle near our freshest Florette salad bags in Sainsburys!
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
