Crispy Tofu is a great way to add protein to soups or curries. It tastes great, is economical, and quick. We add it when we don’t want to eat meat – so stir fries, curries and soup are all the type of dishes that we add this too.
The main thing to remember is that you need firm, or extra firm Tofu, otherwise it will fall apart. You do need to squeeze the excess water out of it but that’s easy. Just wrap it in paper towel, put a plate on top and weigh it down with a tin. Leave for 20 or 30 minutes and then cut into cubes.
- November 9, 2020
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- Per Person:
- 75g Firm Tofu
- 1 tbsp Corn Flour
- 1/2 tsp Paprika
- Salt and Pepper
- Step 1
- Use firm Tofu, anything too soft will just fall apart. Cut the amount you need from the block in slices. Wrap in paper towel and place a plate on top. Weigh the plate down with a tin and leave for 20 to 30 minutes. That should squeeze the excess liquid out.
- Step 2
- Mix the Paprika with the Corn Flour and add a bit of salt and pepper
- Step 3
- Cut the Tofu into cubes and toss the cubes in the flour mixture
- Step 4
- Heat a frying pan with a tablespoon of oil and fry on all sides til golden. Drain on paper towel.