Saturday, 8 August 2009

Crispy Tofu

I wanted to post this recipes but somehow was rather busy last week that I totally forgotten all about it. I had some leftover silky egg tofu and decided to make a simple starter. If you're not a fan of tofu, I bet this simple crispy tofu dish will win you over.

Crispy Tofu
  • Silky egg tofu- cut into 2x1 inches rectangle
  • 2 tbsp of potato starch
  • 200 ml of cooking oil
  • some green salad and corriander for garnishing
  • some Thai sweet chilli sauce
  1. Coat the tofu with potato starch
  2. In a pan/wok, heat up the cooking oil till hot.
  3. Put in the coated tofu into hot oil and fry. Fry for about 5mins on each side till golden brown.
  4. Removed and drained with paper towel.
  5. Garnish and serve with Thai sweet chilli sauce.
Verdict: Soft inside and perfect crisp on the outside. Yummy.


adeline said...

yummy! i like biting on the crispy skin and silky soft inside of the fried tofu.

Christine Toh said...

Hi Adeline,

Yes indeed, it's a mouthful of delight :-)

Sophie said...

WOW (impressed look). Your tofu dish looks so yummy.

Here I bought a sauce pack for Sauce for Mapo Tofu so as to skip all the seasonings! and i will try this friday after work.

Christine Toh said...

Thanks Sophie. Hope you give this recipes a try. You can even use dashi stock with bonito flakes to create Japanese starter for this dish. So many varieties to this simple tofu dish.