These little lumps of fried goodness are a great treat and a quick and easy entree for any dinner party.
Serves 3-4 people as an entree
- 1 packet of silken tofu
- 2 tbsp of corn flour
- 2 cups of vegetable oil
- chilli flakes
- salt
- dipping sauce*
1. Heat oil in a wok, pot or deep fryer.
2. Cut tofu into large cubes. From 1 packet you can get about 10-12 cubes.
3. When oil is very hot (look for a shimmer on the top but no smoke), lightly dust each tofu cube in corn flour and lower into the oil on an egg flip. The Tofu is very fragile so this should be done with care. Fry until lightly browned all over and drain on paper towel. The tofu should be nice and crunchy on the outside and soft and silky in the middle. .
4. Sprinkle with salt and chilli flakes and serve with dipping sauce(s) of your choice.
Tip: It is best to cook the tofu in batches as the oil temperature drops and the pieces stick together if the pan is too crowded
The dipping sauce you serve really makes or breaks this dish as the tofu itself is quite mild in flavour. You can go with just plain lemon or lime if you want something subtle but I prefer something a little more spicy such as nuoc cham or sweet chilli sauce (most commercial sweet chilli sauces are fructose friendly but you can also make your own if you like).
