Julienned cumin Tofu with lime & pepper mayonnaise

In a bowl, mix the mayonnaise, the lime (keep a pinch zeste for the serving) and the pepper. Set aside.

Mix the juliennes tofu with the cumin. Season with salt generously. Heat a spoon to table vegetable oil in a non-stick skillet and add the tofu. Cook over medium heat for 8–12 minutes stirring, or until the pieces are well browned. Set aside.

In a plate serving, place the juliennes still chaudes, then the coriander. Napper mayonnaise lightly liquefied. Sprinkle the restant zeste lime.

Season with salt and pepper.

Serve to appetizer.