This delicious dish of Batter-Fried Tofu Cubes with Pineapple Pepper Chutney would make a great starter or snack. You could also serve it with rice, a high-protein main meal.
- 400g firm tofu
- 3 tbsp rice flour
- 3 tbsp corn starch
- 2 tbsp lemon juice
- 1 tbsp soy sauce
- 1 tbsp water
- Vegetable oil for frying
- 125g (1 cup) pineapple finely chopped
- 2 tsp vegetable oil
- 1 tsp black mustard seeds
- ½ large red chilli finely chopped or 1/2 tsp chilli powder optional
- ¼ tsp black pepper ground
- ¼ tsp coriander ground
- 2 tsp corn starch
- 1 tbsp lemon juice or 2 tsp rice vinegar
- 2 tsp soy sauce
- 120ml (½ cup) water
- 3 tbsp sugar
- Cut tofu in slabs, wrap in clean kitchen towel. Weight with a heavy cutting board and press out extra moisture 15–20 min. Unwrap and cut in cubes.
- Combine rice flour, corn starch, lemon juice, soy sauce, and water in a large bowl.
- Add tofu cubes. Combine well to coat thoroughly.
- Heat oil about 2 in (5 cm) deep in medium pot on medium high heat. Oil is hot enough when a drop of batter sizzles and comes to surface immediately.
- Carefully drop battered tofu cubes into the hot oil. Fry until deep golden brown, 3–5 min, turning regularly with a metal slotted spoon. Do not crowd oil or the temperature will drop and they’ll soak up oil instead of frying quickly.
- Wait 30–60 sec between batches for oil to heat back up. As cubes finish frying, carefully drain and transfer to a plate or bowl with paper towels to absorb excess oil. Continue for all tofu cubes.
- Whisk corn starch, lemon juice (or vinegar), soy sauce, and water in a small bowl.
- Heat oil in a small pot on medium high heat. Add mustard seeds. After they start to pop (20–30 sec), add chilli (if using), ground pepper, and coriander. Fry 1 min, stirring constantly.
- Stir in chopped pineapple. Fry, stirring constantly, until lightly braised, 2–3 min. Pour in whisked liquid. Add sugar. Bring to simmer and reduce heat to low.
- Simmer and cook down to desired thickness, stirring regularly, 10–20 min. Allow to cool.
Variations: Baked: instead of deep frying in oil, spread battered tofu cubes on a baking tray or greased casserole dish and bake in a preheated oven at 220°C (425°F, gas mark 7) until deep golden brown, 25–35 min.
Taken from March 2017 (Issue 24) Vegan Life Magazine
Recipes and images from : The Lotus and the Artichoke, Malaysia Author Justin P. Moore