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Batter-Fried Tofu Cubes with Pineapple Pepper Chutney

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.

Serves 2-4
Batter-Fried Tofu Cubes with Pineapple Pepper Chutney
Ingredients

Tofu Ingredients

  • 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

Chutney Ingredients

  • 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

Method

Tofu Process

  1. 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.
  2. Combine rice flour, corn starch, lemon juice, soy sauce, and water in a large bowl.
  3. Add tofu cubes. Combine well to coat thoroughly.
  4. 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.
  5. 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.
  6. 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.

Chutney Process

  1. Whisk corn starch, lemon juice (or vinegar), soy sauce, and water in a small bowl.
  2. 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.
  3. 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.
  4. 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

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