Tofu With Chilli Jam & Spring Onion
Recipe: #36982
May 19, 2021
Categories: Tofu/Soy, Deep Fry, Steam No Eggs, Non-Dairy, Vegan, Vegetarian, Flour, Oil, Vegetarian Dinner, Vegan Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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