Crispy Tofu Bowl with Soft Egg

Instructions

1. Bring the millet to a simmer in twice its volume of water and cook covered on medium heat for 18 minutes until all the water is absorbed. Fluff it with a fork, cover it again and leave it to rest for 10 minutes. Mix in the dried herbs.
2. Cut the tofu into medium slices. Dry it with kitchen roll to absorb any excess water. Season the tofu with salt and pepper. Heat a frying pan and add the oil.
3. In a small bowl, mix the flour and the flax seeds. Coat the tofu slices in this mixture and add them to the frying pan. Cook for 5 minutes on each side until brown.
4. Boil the snow peas in 2 volumes of water for about 6 minutes or until soft.
5. In a small saucepan, bring salted water to the boil. Add the eggs and cook for 4–5 minutes. Serve them immediately after peeling them.
6. Put everything in a bowl, add the salad and top with the egg. Season with salt and pepper.

Recipe & Picture: Paula Soryano