Rose’s Kitchen

Crispy Fried Tofu

Ingredients:

300g fish paste

300g prawn paste

4 pieces firm toufu (400g)

1 piece sole fish, toasted

30g carrot

30g water chestnuts

2 stalks coriander

1 tbsp cornflour

For coating:

1 egg, beaten

some rice flour or cornflour

Seasoning:

1 tsp salt

1 tsp sugar

1/2 tsp pepper

few drops of sesame oil

Method:

1.  Mince carrots, water chestnuts and coriander.  Toast and pound sole fish till fine.

2.  Mix the fish paste and prawn paste together and smash till a sticky paste is formed.  Add in the smashed toufu, minced vegetables,  pounded sole fish, seasoning and cornflour and mix well.  (Add a bit more cornflour if mixture is too soft).

3.  Pour into a shallow square tray lined with foil or plastic and steam for about 15 minutes or until cooked.  Leave to cool and cut into finger length strips.

4.  Heat up enough oil in a wok, dip tofu strips into beaten eggs and coat with some rice flour or cornflour and deep-fry till crispy.

5.  Serve with Peanut Candy Chilli Sauce.

Ingredients for Chilli Sauce:

200ml Thai Sweet Chill Sauce

5 pieces peanut candy, crushed

Method:

1.  Combine chilli sauce with crushed peanut candy and mix well.

January 26, 2007 - Posted by | Vegetables, Bean Curds and Eggs

6 Comments »

  1. Hi Rose,

    I tried to cook this dish but i failed miserably.After i steam the tofu mixture, it was wobbly.Hence it was difficult to cut them into strips and coat them in flour and deep fry it.

    Comment by Piglet | March 27, 2007 | Reply

  2. Do not despair! You won’t get a wobbly tofu cake again.
    I used 400g of firm tofu and drained it before smashing. I also add a tbsp or two of cornflour if the mixture is too soft so that the tofu will set nicely. Dip the tofu strips in beaten egg so that the flour will adhere to it.

    Comment by roseskitchen | March 27, 2007 | Reply

  3. Thanks Rose for your encouragement & tips =) I will definitely try out the dish again (*_*)

    Oh ya.. I love your website =) It’s a great job done by you =)

    Comment by Piglet | March 28, 2007 | Reply

  4. Better to steam your tofu in a shallow tray lined with foil or plastic. Easier to remove for cutting.
    Hope you’ll be successful this time.
    God Bless!

    Comment by rose | March 28, 2007 | Reply

  5. Will try out this as Fried Tofu had always been my favourite!
    Thanks for sharing the recipe.

    Comment by aa | April 14, 2007 | Reply

  6. If you do not want whitish specks on your tofu after frying, make sure the coated tofu is wet.
    All the best!

    Comment by roseskitchen | April 14, 2007 | Reply


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: