The soft tofu fried with Asian flavors is the best after-work/after-school snack you can have! The bonus is it is super quick to make!
The latest issue of BBC Good Food India has arrived and it’s time to try something new from it. This particular recipe drew my attention for two reasons – one: I was never good at making tofu and two: the picture of this dish looked amazingly tempting and recipe seemed quite easy and quick. So I thought to serve it as a snack on Saturday evening. The pack of tofu was resting in my fridge for 3 to 4 days now and its high time to do something about it. So I must say – what an interesting coincidence!
Serves: 4 Servings
- Tofu – 200 gms
- Refined flour (Maida) – for dusting
- Ginger – 1 inch piece
- Red chilli – 1
- Shallots – 2 [Or medium onion -1]
- Rice vinegar – 2 tbsp
- Sesame oil – 2 tbsp
- Oil – 3 to 4 tbsp
- Salt to taste
- Spring onions – 2 to garnish
- Dust the tofu in flour.
- Heat oil in a wok until very hot, then fry the tofu until crisp. Take them out and keep on a tissue.
- Finely shred the ginger and red chilli.
- Chop the shallots/onion. Finely slice the spring onions.
- In the same wok, stir-fry the ginger, shallots, spring onions and red chilli for 2-3 minutes.
- Now add the rice vinegar and sesame oil.
- Add salt to taste and mix well.
- Add the fired tofu and stir well so that tofu pieces are well-coated with sauce.
- Serve hot as a starter or with rice.
- My note: I didn’t have spring onion at hand. So I skipped it and garnished my crispy tofu with chopped coriander leaves to add that green element and it tasted equally good!