Crisp and tangy

Tastes and tex­tures will con­vert even scep­tics

Central and North Burnett Times - - EASY EATING -

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.

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