Crispy Fried Tofu
Ingredients:
300g fish paste
300g prawn paste
4 pieces firm toufu (400g)
1 piece sole fish, toasted
30g carrot
30g water chestnuts
2 stalks coriander
1 tbsp cornflour
For coating:
1 egg, beaten
some rice flour or cornflour
Seasoning:
1 tsp salt
1 tsp sugar
1/2 tsp pepper
few drops of sesame oil
Method:
1. Mince carrots, water chestnuts and coriander. Toast and pound sole fish till fine.
2. Mix the fish paste and prawn paste together and smash till a sticky paste is formed. Add in the smashed toufu, minced vegetables, pounded sole fish, seasoning and cornflour and mix well. (Add a bit more cornflour if mixture is too soft).
3. Pour into a shallow square tray lined with foil or plastic and steam for about 15 minutes or until cooked. Leave to cool and cut into finger length strips.
4. Heat up enough oil in a wok, dip tofu strips into beaten eggs and coat with some rice flour or cornflour and deep-fry till crispy.
5. Serve with Peanut Candy Chilli Sauce.
Ingredients for Chilli Sauce:
200ml Thai Sweet Chill Sauce
5 pieces peanut candy, crushed
Method:
1. Combine chilli sauce with crushed peanut candy and mix well.
Print This Recipe
Email This Recipe
(1 votes, average: 5 out of 5)If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.
RSS Feed
Hi Rose,
I tried to cook this dish but i failed miserably.After i steam the tofu mixture, it was wobbly.Hence it was difficult to cut them into strips and coat them in flour and deep fry it.
Comment by | March 27, 2007
Do not despair! You won’t get a wobbly tofu cake again.
I used 400g of firm tofu and drained it before smashing. I also add a tbsp or two of cornflour if the mixture is too soft so that the tofu will set nicely. Dip the tofu strips in beaten egg so that the flour will adhere to it.
Comment by | March 27, 2007
Thanks Rose for your encouragement & tips =) I will definitely try out the dish again (*_*)
Oh ya.. I love your website =) It’s a great job done by you =)
Comment by | March 28, 2007
Better to steam your tofu in a shallow tray lined with foil or plastic. Easier to remove for cutting.
Hope you’ll be successful this time.
God Bless!
Comment by | March 28, 2007
Will try out this as Fried Tofu had always been my favourite!
Thanks for sharing the recipe.
Comment by | April 14, 2007
If you do not want whitish specks on your tofu after frying, make sure the coated tofu is wet.
All the best!
Comment by | April 14, 2007