Monday, February 06, 2012

Crispy tofu with summer vegetables

Until recently I'd always wondered how to get fried tofu crispy. Then I tried this recipe for black pepper tofu, and realised that the answer was ... cornflour! If you coat your tofu chunks lightly in cornflour before shallow-frying, the resulting texture and flavour is excellent. Here's last night's dinner:

450g firm, fresh tofu
maize cornflour (100% gluten free)
peanut oil
snow peas
asparagus
shallots
2 chillies (to taste)
2 tbsp tamari (wheat-free soy sauce)
0.5 cup water

Toss cubes of tofu in cornflour, then fry batches in peanut oil till golden and cripsy. Take tofu chunks out of pan and drain them on a paper towel. Wipe pan to remove debris, then fry the chillies and shallots briefly. Add the snow peas, asparagus, shallots, tamari and water, and cook for a couple of minutes. Add the tofu to heat through, and enjoy. Serves two.

3 comments:

Jo Savill said...

I just made some crispy tofu like you've written and it was really yummy! A common dish in sushi restaurants here is agedashi tofu, which is fried tofu in a soy-mirin sauce. Amit loves it, so making this crispy tofu was along the same lines. Yum yum!

Karin said...

Thanks Jo - I like the sound of agedashi tofu - will have to give that a go ;-)

Jo Savill said...

Crispy tofu is now a regular on our menu - the husband doesn't even notice that there is no meat in the meal! I usually put it with a vegetable noodle stir fry with soy, ginger, garlic, mirin and sesame oil.
Thanks for introducing it to me!