Tofu. Some people get a real bug in their arse about it.
‘It’s got no flavour’ they say.
‘What’s the point?’ they say.
The point here, my friends is that everything tastes better deep-fried. And then smothered in this hot and sour chili sauce.
Grab a fork. Grab a glass of something cold and dunk away.
Prep Time – 10 minutes Cooking Time – 15 minutes.
- 200g medium firm tofu
- 2 cups besan flour
- 1 tsp baking powder
- Oil for frying
- 3 long red chili
- 3 cloves garlic
- 1 tbsp palm sugar
- 2 tbsp black vinegar
- 2 tbsp seedless tamarind paste
- 1 cup water
Pre-heat an oven to 200°c. Place your chilies on a tray in the oven for about 5 minutes. Remove.
Slice the tofu into 1/2 centimeter pieces and dry them on kitchen towel.
Place the garlic, vinegar and sugar in a small saucepan and simmer gently until the garlic is soft and a light caramel starts to form. Add the remaining ingredients and simmer gently for 5 minutes. Blitz until smooth.
Heat the oil in a pan to fairly high. Dust the tofu in the besan flour and cook until golden on both sides. Season with some salt.
- Whilst I’m writing about the taste benefits of tofu, these people here talk about the health benefits.
- Please be careful with hot oil, it is
fuckingdangerous. Use the back of the stove. Make sure nothing can fall in. Tell everyone in the house what you are doing and to stay away for a bit. I have received and seen nasty oil burns. They normally take place in times of complacency.
- Cayenne or long red chilies are mild but fleshy and create good body to the dish. Add a couple of extra hot ones if that’s what you like.
- Roasting the chilies is not just for blog wankery. It will enhance the flavour and heat of the chilies.
- The sauce is quite versatile and transferable to other situations. Generally ones involving food.