This meal was based on a recipe from Delicious magazine (I think August, 2007 ), in which fish was crusted with a mix of uncooked polenta and herbs. I simply made up a mix of polenta, sage, rosemary and thyme with some cracked pepper, in one bowl and a corn flour and warm water mix in another. I double dipped a 3/4 inch thick tofu ’steak’ in both mixes then fried lightly in some vegetable oil until the polenta had turned a golden brown colour:
Served on some pappardelle pasta with a side of roasted asparagus and snow peas. I’d recommend marinading the tofu for a while before hand, but can’t really think what would be best – any ideas?
