Deep-fried tofu with pineapple, sweet chilli & basil

Deep-fried tofu with pineapple, sweet chilli & basil

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

Fresh, zingy Asian flavours at are the heart of this tofu dish with pineapple and sweet chilli

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
513
protein
15g
carbs
80g
fat
15g
saturates
2g
fibre
4g
sugar
63g
salt
2.6g

Ingredients

  • 4 long red chillies
  • 6 garlic cloves, crushed
  • 200g palm sugar
  • 1 small pineapple, peeled, cored and cut into 2cm/¾in cubes
  • 50ml fish sauce
  • 2 tbsp tamarind paste
  • oil, for deep-frying
  • 300g firm tofu, cut into 2½ cm/1in cubes
  • 50g cornflour
  • handful Thai basil

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Method

  1. Split the chillies down the middle and remove the seeds. Pound the halved chillies a few times with a pestle or the end of a rolling pin (this will soften the flesh and release the flavours). Finely chop and mix with the garlic and palm sugar in a large pan. Cook until the sugar starts to boil. Add the pineapple and cook for 5 mins until the pineapple softens, and the sugar starts to caramelise and turn brown. Add the fish sauce and tamarind. Return to the boil, then take off the heat.
  2. Heat 5-10cm of oil in a wok and roll the tofu in the cornflour. Fry the basil leaves so that they crisp, then transfer to kitchen paper to drain. Fry about 5-6 pieces of tofu at a time until golden brown, then leave to drain on kitchen paper. Keep warm in a low oven while you fry the rest.
  3. Warm the sauce through. Place a few cubes of tofu on each plate, pour over the sauce and sprinkle with the basil.

Recipe from Good Food magazine, August 2014

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