Recipes
Tofu in filo pastry parcels with pumpkin seed oil dip
Tofu
- 3 tbsp grapeseed or peanut oil
- 300 g tofu
- salt, white pepper
- a dash of light soy sauce
- flat parsley leaves
- 2 tbsp sweet and sour chilli sauce
- 4 sheets of filo pastry (120 g)
- fat for frying
Dip
- 2 tbsp sweet and sour chilli sauce
- 1 medium-hot finely chopped chilli pepper
- 2 tbsp sour cream
- 15 ml Steirerkraft pumpkin see oil PGI
- 1 tbsp chopped leek
- salt
Preparation
serves 2 | cooks in 30 minutes
1. Cut the tofu into 1 cm thick strips. Season with salt and freshly ground pepper. Heat the oil in a pan and fry the tofu strips until golden brown on both sides. Add a few drops of soy sauce at the end then put on a plate and leave to cool down.
2. Lay two sheets of filo pastry on top of each other and cut into nine pieces. Place a flat parsley leaf in the top part of the pastry sheet and drizzle with some sweet and sour chilli sauce. Place the fried tofu at the top of the filo pastry then cover again with a flat parsley leaf and drizzle again with chilli sauce. Fold over the right and left side of the pastry and then roll up to form a parcel.
3. Heat the fat for frying then place the parcel into the oil with the folded seam on the underside and fry until golden brown. Place on kitchen paper to soak up any excess oil.
4. For the pumpkin seed oil dip mix all the ingredients together and season with salt.
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Tofu in filo pastry parcels with pumpkin seed oil dip 
Difficulty level: easy
Tofu
Dip
Shop products online
Preparationserves 2 | cooks in 30 minutes1. Cut the tofu into 1 cm thick strips. Season with salt and freshly ground pepper. Heat the oil in a pan and fry the tofu strips until golden brown on both sides. Add a few drops of soy sauce at the end then put on a plate and leave to cool down. 2. Lay two sheets of filo pastry on top of each other and cut into nine pieces. Place a flat parsley leaf in the top part of the pastry sheet and drizzle with some sweet and sour chilli sauce. Place the fried tofu at the top of the filo pastry then cover again with a flat parsley leaf and drizzle again with chilli sauce. Fold over the right and left side of the pastry and then roll up to form a parcel. 3. Heat the fat for frying then place the parcel into the oil with the folded seam on the underside and fry until golden brown. Place on kitchen paper to soak up any excess oil. 4. For the pumpkin seed oil dip mix all the ingredients together and season with salt.
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