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Crisp tofu with chilli jam and creme fraiche Recipe

Ingredients for people

  • Tinned chopped tomatoes : 400 g

  • For the sauce
  • Palm sugar : 100 g
  • Red chilli(s) : 4 whole
  • Rice wine vinegar : 20 ml
  • Lime leave(s) : 12 whole
  • Stick(s) of lemongrass : 2 whole
  • Galangal root : 30 g
  • Star anise : 2 whole
  • Garlic clove(s) : 2 whole
  • Banana shallot(s) : 2 whole
  • Fresh coriander : 1 bunch
  • Soy sauce : 50 ml
  • Sunflower oil : 1 Tbsp

  • Part two of the recipe
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Tofu : 600 g
  • Frying oil : 500 ml
  • Whole egg(s) : 2 whole
  • Plain flour : 60 g
  • Panko breadcrumbs : 200 g

  • To serve
  • Thick crème fraiche : 50 g
  • Mixed salad leaves : 100 g
  • 1For the sauce:

    Peel and chop the chilli, galangal, lemongrass, garlic and shallots.
    Place these in a pan with a little oil and cook gently for 2 minutes. Then add the tinned tomatoes, palm sugar, lime leaves, soy sauce, rice wine vinegar and star anise. Bring the pan to the boil and reduce the heat to a simmer, cook for 20 minutes to reduce and concentrate.

  • 2For the tofu:

    Open the tofu, pat dry with kitchen towel.
    Put a large saucepan with the frying oil onto a medium heat, it needs to be 180'C.

    Beat the eggs together, cut the tofu into 1 inch cubes, dip the tofu into the flour, then the egg, then the panko breadcrumbs. Repeat until all the tofu is coated.
    Check the oil is hot by dropping a few crumbs in, they should sizzle but not burn. Deep fry the tofu until golden then remove and dry on kitchen paper.

  • 3To serve:

    Arrange the leaves on a plate, place the tofu alongside, spoon over the chilli jam and the crème fraiche.

Chef's tip

«You can replace the tofu with cheeses like haloumi or paneer in this recipe.»

Soy curd in panko breadcrumbs, sticky sweet chilli sauce and crème fraiche.

Rate this recipe :

(12 votes)

  • Preparation  20mins
  • Cooking time  25mins
  • Rest time  5mins

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