Crisp tofu with ginger & chilli

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• Abi Beer

  11 February 2010

  Abi Beer rated this recipe

  

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• Jeanne

  10 September 2012

  Jeanne rated and commented on this recipe

  

  Delicious - I loved it. A great weeknight tea and I'll definitely make it for vegetarian friends in the future. I did tweak it by seasoning the flour I dusted the tofu pieces with, and added some very finely sliced peppers to the onion/chilli/ginger. Served with asian style green beans.

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• sheridan

  11 April 2013

  sheridan rated and commented on this recipe

  

  yum! make sure you press the excess liquid out of the tofu first. can be served on rice, or steamed veg, or mix in finely sliced cabbage and carrot with a grain.

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Ingredients

• 1 pack tofu , drained and cut into large cubes
• rice flour or flour for dusting
• oil for frying
• a large knob root ginger , finely shredded
• 1 red chilli , finely shredded
• 2 shallots , cut into thin rings
• 2 spring onions , finely sliced
• 2 tbsp black, red or white rice vinegar
• 2 tbsp sesame oil
• 2 tbsp mirin
• steamed rice to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Vegetarian

Ingredients

• 1 pack tofu , drained and cut into large cubes
• rice flour or flour for dusting
• oil for frying
• a large knob root ginger , finely shredded
• 1 red chilli , finely shredded
• 2 shallots , cut into thin rings
• 2 spring onions , finely sliced
• 2 tbsp black, red or white rice vinegar
• 2 tbsp sesame oil
• 2 tbsp mirin
• steamed rice to serve

Per serving

362 kcalories, protein 16.3g, carbohydrate 14.5g, fat 26.9 g, saturated fat 3.3g, fibre 1.1g, salt 0.97 g

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