Tofu With Chilli Jam & Spring Onion

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (261 g)
  • Calories 181.3
  • Total Fat - 7.5 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 0 mg
  • Sodium - 475.9 mg
  • Total Carbohydrate - 18.1 g
  • Dietary Fiber - 3.3 g
  • Sugars - 9 g
  • Protein - 13.5 g
  • Calcium - 549.6 mg
  • Iron - 8.7 mg
  • Vitamin C - 4.3 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil in a large saucepan over medium-high heat.

Step 2

Dust tofu in cornflour, shaking off excess and deep-fry tofu in batches (careful, hot oil may spit), turning occasionally, until golden (3-4 minutes). Drain on paper towels.

Step 3

Heat 40ml oil in a frying pan and add spring onion, garlic, shallot and ginger and sauté until tender (5-6 minutes) and now sir in chilli jam, soy sauce, kecap manis and pepper, then add tofu and stir to coat.

Step 4

Serve with steamed greens and scatter with spring onion.

Tips & Variations


No special items needed.

Related