Name: Deep-fried tofu
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 600 gram silken firm tofu, drained; cornflour, to dust; vegetable oil, to deep-fry; 1 daikon, cut into thin strips; 1 teaspoon black or regular sesame seeds; salt-reduced soy sauce, lime slices, to serve

Deep-fried tofu

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

600 gram silken firm tofu, drained

cornflour, to dust

vegetable oil, to deep-fry

1 daikon, cut into thin strips

1 teaspoon black or regular sesame seeds

salt-reduced soy sauce, lime slices, to serve

Method

1.Place tofu on a rack on a plate. Cover with paper towel and place a small weight on top. Drain for 30 minutes to remove excess liquid. Cut each block of tofu into eight cubes.

2.Dust tofu with cornflour to coat. Heat oil in a wok or heavy-based frying pan to 180°C, or until a cube of bread sizzles on contact. Deep-fry tofu in batches for 2 minutes each side, until golden and crisp. Remove carefully with a slotted spoon and drain on paper towel

3.Arrange tofu on a serving plate and top with daikon and sesame seeds. Serve immediately with soy sauce and lime slices.

Daikon is a long white radish that’s primarily used in Japanese cooking. It tastes a lot like young turnips, which can be used as a substitute. Use a vegetable peeler to make long, thin strips for salads and garnishes.
Note

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