Deep Fried Tofu With Pineapple Sweet Chilli Basil Recipes

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DEEP-FRIED TOFU WITH PINEAPPLE, SWEET CHILLI & BASIL



Deep-fried tofu with pineapple, sweet chilli & basil image

Fresh, zingy Asian flavours at are the heart of this tofu dish with pineapple and sweet chilli

Provided by John Torode

Time 45m

Number Of Ingredients 10

4 long red chillies
6 garlic cloves , crushed
200g palm sugar
1 small pineapple , peeled, cored and cut into 2cm/¾in cubes
50ml fish sauce
2 tbsp tamarind paste
oil , for deep-frying
300g firm tofu , cut into 2.5cm/1in cubes
50g cornflour
handful Thai basil

Steps:

  • Split the chillies down the middle and remove the seeds. Pound the halved chillies a few times with a pestle or the end of a rolling pin (this will soften the flesh and release the flavours). Finely chop and mix with the garlic and palm sugar in a large pan. Cook until the sugar starts to boil. Add the pineapple and cook for 5 mins until the pineapple softens, and the sugar starts to caramelise and turn brown. Add the fish sauce and tamarind. Return to the boil, then take off the heat.
  • Heat 5-10cm of oil in a wok and roll the tofu in the cornflour. Fry the basil leaves so that they crisp, then transfer to kitchen paper to drain. Fry about 5-6 pieces of tofu at a time until golden brown, then leave to drain on kitchen paper. Keep warm in a low oven while you fry the rest.
  • Warm the sauce through. Place a few cubes of tofu on each plate, pour over the sauce and sprinkle with the basil.

Nutrition Facts : Calories 513 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 63 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 2.6 milligram of sodium

CRISPY FRIED TOFU



Crispy Fried Tofu image

Deep-fried tofu that is crisp and golden brown on the outside and amazingly white and soft on the inside! Serve with your favorite Asian dish or dipping sauce. Store leftovers in an airtight container in the fridge for up to several days or freeze for several weeks.

Provided by Sarah Dipity

Categories     Appetizers and Snacks

Time 35m

Yield 4

Number Of Ingredients 3

1 (12 ounce) package extra-firm tofu
½ teaspoon salt
vegetable oil for frying

Steps:

  • Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes; drain and discard the accumulated liquid.
  • Cut tofu into 1-inch by 2-inch chunks. Sprinkle 1/4 teaspoon salt onto one slide; flip over and sprinkle remaining 1/4 teaspoon on the other.
  • Heat oil in a wok or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it; if bubbles rise, it is ready. If the oil smokes, it is too hot.
  • Gently place 5 to 8 pieces of tofu at a time in hot oil using metal tongs. Be very careful as oil may splatter; use a splatter guard if possible. Fry tofu until golden, 3 to 4 minutes.
  • Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.

Nutrition Facts : Calories 161.1 calories, Carbohydrate 1.6 g, Fat 15 g, Fiber 0.3 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 296.6 mg, Sugar 0.3 g

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