Atlas Arts




Charlie’s Crispy Dulse Tofu

Working with the ATLAS team, Charlie developed this recipe for crispy dulse tofu and rice. Perfect as a starter or a tasty snack.

Serves 4

One block of firm tofu

  • Plain flour for dusting
  • 1 egg
  • 50g of Panko breadcrumbs
  • 25g of sesame seeds
  • 10g of dried dulse
  • Salt
  • Vegetable oil for frying
  • 300g of Originario rice
  • 390ml of water
  • Soy sauce
  • Sesame oil
  • 1 lime
  • 1 spring onion
  • 1 red chilli
  • Coriander leaves 

Wash the rice in a sieve under a cold tap until the water runs clear. Add the rice and 390ml of water to a pan and bring to the boil. Once boiling turn down the heat and simmer for 15-20 minutes, make sure the lid is kept on. Take off the heat and remove the lid to allow the rice to steam for a further 10-15 minutes before it’s ready to serve.

Whilst the rice is cooking you can start making the crispy tofu. In 3 bowls gather your ingredients for the batter. Bowl 1 for plain flour, bowl 2 for your whisked egg and bowl three with the panko breadcrumb, sesame seed and dulse mix.  Cut the tofu into roughly 1 inch cubes. You may need to press dry your tofu in kitchen roll first, check the packaging for instructions. Dust the tofu in flour, coat in the egg before rolling in the panko breadcrumb, sesame seed and dulse mix. Shallow fry on a medium high heat in a non-stick pan, carefully turning until golden brown on all sides.

For the dressing, thinly slice spring onion and red chilli. Mix with a drop of sesame oil, glug of soy sauce and the juice of half a lime. To serve, take a spoonful of rice, 3 pieces of tofu. Drizzle the dressing over and finish with a few coriander leaves and an extra sprinkle of dulse for colour.