Crisp and tangy
Tastes and textures will convert even sceptics
BY Helen Brierty and Annette Fear
THIS is so delicious it will convert even the most reluctant tofu sceptics. This recipe serves four and takes about one hour of prep time and about 30 minutes to cook.
Crispy tofu with peanut sauce
PEANUT SAUCE INGREDIENTS: ◗ 1 large red chilli, finely chopped ◗ 4 cloves garlic, crushed ◗ 2 tbs palm sugar ◗ 1 tbs rice vinegar ◗ 2 tbs light soy sauce ◗ 1 tbs dark soy sauce ◗ ½ cup water ◗ 1⁄3 cup peanuts, roasted and finely crushed
Combine all the ingredients in a saucepan and bring to the boil. Turn down the heat and simmer for a few minutes. Remove from the heat and set aside.
CRISPY TOFU INGREDIENTS: 400g medium soft tofu ◗ ½ cup rice flour ◗ vegetable oil, for deep frying
METHOD: Cut tofu into 5cm cubes and toss with rice flour. Heat about 3 cups of oil in a wok and fry tofu until golden and crisp on all sides, about 5 minutes. Drain on paper towel. Transfer to a serving platter and spoon over the peanut sauce.
Check out a Q and A with chef Annette Fear online, in the lifestyle section of our website. Spirit House The Cookbook, by Helen Brierty and Annette Fear, published by New Holland Publishers Australia, RRP $49.99, is available now.
Crispy tofu with peanut sauce, pickled vegetable and herb salad.