Crispy Malt Tofu with Sesame, Ginger and Sprouts

Servings: 4
Prep time: 20
Cooking time: 25
  1. Trim the sprouts and boil in lightly salted water for about ten minutes, until they are soft enough
  2. Peel and finely grate the fresh ginger, then in a bowl mix it with malt and slightly heat with a little soy sauce
  3. Cut the tofu into cubes and pass into the flour, then brown it in a pan with 3-4 tablespoons of oil over high heat until browning on all sides. Season it still warm with the malt sauce and let flavor
  4. Toast the sesame seeds and the poppy separately for a few minutes on low heat
  5. Season the sprouts with finely chopped garlic, 2 tablespoons of olive oil, a little salt and poppy seeds, then saute over high heat until flavored
  6. Serve the tofu mixing it with sesame seeds along with the sprouts