Name: Tofu fritters with chilli and lime dipping sauce
Cook time: 20 min
Total time: 20 min
Ingredients: Tofu fritters; 2 clove garlic; 3 teaspoon fresh ginger; 2 teaspoon turmeric; 1 large_piece red chilli, deseeded; 300 gram firm tofu; 1 egg, lightly beaten; 2 kaffir lime leaves, shredded (see tips); 3 teaspoon palm sugar, grated; 1 tablespoon fried shallots; 1/2 teaspoon salt; 1/3 cup vegetable oil; Chilli and lime dipping sauce; 1 red chilli, thinly sliced; 2 limes, juiced; palm or brown sugar, to taste (start with 1/2 tsp); salt to taste (start with 1/4 tsp); To serve; handful of bean sprouts; 1/2 cup dry roasted peanuts, to garnish

Tofu fritters with chilli and lime dipping sauce

I first came upon a version of this recipe at the wonderful Casa Luna Cooking School in Ubud. Even if you’re not a big fan of tofu, you’ll love these tasty treats. Photography by Todd Eyre.

Makes 15 small_piece

Cook

20M

Ingredients

Tofu fritters

2 clove garlic

3 teaspoon fresh ginger

2 teaspoon turmeric

1 large_piece red chilli, deseeded

300 gram firm tofu

1 egg, lightly beaten

2 kaffir lime leaves, shredded (see tips)

3 teaspoon palm sugar, grated

1 tablespoon fried shallots

1/2 teaspoon salt

1/3 cup vegetable oil

Chilli and lime dipping sauce

1 red chilli, thinly sliced

2 limes, juiced

palm or brown sugar, to taste (start with 1/2 tsp)

salt to taste (start with 1/4 tsp)

To serve

handful of bean sprouts

1/2 cup dry roasted peanuts, to garnish

Method

Tofu fritters

1.Blend the garlic, ginger, turmeric and chilli in a food processor. Break up the tofu into pieces and add. Pulse briefly so that the tofu is still chunky.

2.Stir in the egg, lime leaves, sugar, shallots and salt.

3.Heat the oil in a pan over medium heat. Fry the fritters, a tablespoon at a time, until golden brown.

Chilli and lime dipping sauce

4.For the dipping sauce, blend all the ingredients together. Adjust to your taste.

To serve

5.Serve fritters garnished with bean sprouts and peanuts with the dipping sauce on the side.

To shred kaffir lime leaves, remove the central vein of each, then roll leaves up tightly and slice very thinly. Lime leaves can be swapped for very young lemon tree leaves or 5cm lemongrass.
Note

Women's Weekly Food