Crisp tofu with chilli jam Recipe

Soy curd coated in panko breadcrumbs, sticky sweet chilli sauce.

  • Preparation
    20mins
  • Cooking time
    25mins
  • Rest time
    5mins
Rate this recipe
(12 votes) 4.6/5
Ingredients
Pour 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
Method
  • 1. FOR 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.

  • 2. FOR 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.

  • 3. TO 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.»

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