ZESTY TOFU (VEGAN)
ZESTY TOFU (VEGAN)
ZESTY TOFU (VEGAN)
Serve: 1
Ingredients:
250 gram Extra firm tofu
250ml Vegetable oil
2 tablespoon Mak Tok Zesty Malaysian Chilli Paste
1 tablespoon Chopped coriander (optional)
1/2 teaspoon Salt
1/4 teaspoon Ground black pepper
Method
-Use a kitchen towel to pat dry all the moisture from the tofu. Cut into small cubes.
-Use a small saucepan to heat the oil at 170 Celsius. Fry the tofu until it turns golden brown and crispy. Remove it from the pan and transfer it onto a kitchen towel to absorb all the excess oil.
-In the frying pan, put 2 tablespoons of vegetable oil and add 2 tablespoons of Mak Tok Zesty Malaysian paste and gently fry for 1 minute.
-In goes the fried tofu. Quickly fold all the ingredients together.
-Garnish with chopped coriander, salt and pepper to taste and serve immediately.
Tip:
– For extra crispiness, I often press the tofu before cooking. I wrap the tofu with a kitchen towel, place a plate on top and leave it in the fridge for at least one hour. Then I unwrap the tofu and leave outside the fridge for another 1 hour. Don’t worry if you haven’t got time to prepare the tofu.
-This vegan dish goes so well with Brown Thai Jasmine rice. You might as well be a bit more healthy.
-Love the tofu but don’t like the sauce? Check out this Salt and Pepper Tofu recipe. Another Vegan recipe of mine which is just as delicious.
