This crunchy fried tofu is great when entertaining. The sweet chilli sauce can be made in advance but the tofu is best served immediately after being fried.
Serves: 4
INGREDIENTS
Crunchy Fried Tofu
½ cup flour
3 eggs, whisked
1 cup panko breadcrumbs
275 grams firm tofu, cut into 3cm cubes
fresh sliced red chilli, toasted sesame seeds and steamed Asian greens, to serve
Sweet Chilli Sauce
½ cup white sugar
¼ cup water
4 red chillies, finely chopped
1 thumb ginger, minced
3 cloves garlic, minced
3 tablespoons rice vinegar
1 tablespoon soy sauce
METHOD
Crunchy Fried Tofu: Place the flour, whisked egg and panko crumbs in three separate bowls.
Dip the tofu into the flour, then into the egg and then roll in panko crumbs.
Heat 5cm of oil in a deep saucepan until it reaches 180°C (using a cooking thermometer). Gently drop the tofu into the oil and fry for 3 minutes or until golden brown. If your saucepan isn’t very big, fry tofu in batches. Remove from saucepan and place on a plate lined with paper towels to drain.
Sweet chilli sauce: In a small saucepan, combine all the ingredients, bring to a simmer and cook for 15 minutes or until sauce thickens.
To serve: Serve with fresh sliced chillies, toasted sesame seeds and steamed Asian greens. Serves 4 as a starter.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!