Crispy tofu
You don't have to be vegetarian to eat tofu. Fermented soya is great for the digestive system. But use a good quality one such as Cauldron Organic. You could serve this as a starter or as nibbles at a party, its pretty moreish though!
Ingredients
- 396 g cauldron tofu
- 100 g cornflour
- 1 tbs Chinese five spice powder
- 1 tsp galic granules
- 1/2 tsp ground ginger
- 1/2 tsp chilli flakes optional
- salt and pepper
- 500 ml light olive oil for frying
Dipping sauce
- 2 tsp miso paste
- 1 tbs light olive oil
- 1 tbs rice syrup
- 1 tbs tamari wheat free soy sauce
Instructions
- Pour the light olive oil into a smallish saucepan. The oil should only fill the pan a third. Heat on a medium to hot setting, my hob goes to 9 and I set it at 7.
- In a large flat dish or plate, put the cornflour, spices and salt and pepper. Mix well.
- Drain the tofu, rinse and pat dry.
- On a chopping board, with the tofu flat, slice through horizontally. Then cut into evenly sized cubes. I cut 5 slices on the larger side and 4 across giving me two layers of 20 cubes, 40 in total.
- Separating the cubes put them all into the cornflour mix and coat well. Don't worry if it looks a bit wet and sticky.
- Fry in batches of about 10 pieces at a time. They should be gloden brown and bobbing on the surface. Once cooked transfer to a warm serving dish.
- Mix the dipping sauce ingredients, stirring well to a smooth paste.
- Serve with the Chinese style greens.
- An optional extra is to stir some lightly fried spring onions, crushed black pepper, garlic and fresh chopped chilli into the tofu for extra kick.
Notes
For the Chinese style greens click here