Burmese tofu fritters (tohu jaw) with dipping sauce

Burmese tofu fritters (tohu jaw)

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Prep: 20 mins Cook: 40 mins Plus cooling and setting

Easy

Serves 4-6

Serve these Burmese-inspired fritters with a garlic dipping sauce as a starter, canapé or simple snack. They're crispy on the outside and soft and fluffy on the inside

Nutrition and extra info

Nutrition: Per serving (6)

  • kcal227
  • fat16g
  • saturates1g
  • carbs16g
  • sugars6g
  • fibre2g
  • protein5g
  • salt1.9g
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Ingredients

  • 2 tbsp vegetable oil, plus extra for the dish and fryer
  • 100g gram flour
  • ¼ tsp salt
  • 1 tsp vegetable bouillon powder (we used Marigold)
  • ¼ tsp ground turmeric
  • ¼ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

For the dipping sauce

  • 1 ½ tbsp golden caster sugar
  • 2 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 tbsp light soy sauce
  • 2 limes, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 finger chillies, sliced into rings
  • 3 garlic cloves, crushed

Method

  1. Mix all the ingredients for the dipping sauce in a bowl. Cover and set aside.

  2. Oil a 15 x 20cm casserole dish. Put the flour, salt, bouillon powder, turmeric, baking powder and 350ml water in a large bowl and whisk thoroughly. Cover and leave somewhere cool for 2 hrs, whisking occasionally.

  3. Pour 250ml boiling water into a large saucepan over a high heat. Add the oil, then pour in the flour mixture and stir slowly with a large spoon. Reduce the heat to medium-high. Continue stirring for up to 10 mins until the mixture starts to bubble and forms a thick, custard-like consistency. Pour into the casserole dish and leave at room temperature to set and cool completely.

  4. Drain away any excess liquid, wrap the tofu in kitchen paper and place back in the dish. At this point, you can cover and chill for up to 48 hrs until needed.

  5. When you’re ready to fry the fritters, unwrap the tofu and slice it into 5 x 3 x 1cm rectangles.

  6. Heat a wok or deep-fat fryer with 5cm of oil (no more than one-third full) until you can feel waves of heat when you hold your hand 10cm above the fryer. Gently lower 3 or 4 tofu rectangles into the hot oil – they should start to sizzle almost at once. Fry for 3 mins until golden, then flip gently and fry for a further 3 mins. Remove with a slotted spoon and drain in a colander set over a dish to catch excess oil. Repeat with the next batch. 

  7. When you’ve fried all the tofu fritters, tip them back into the hot oil and fry for a further 4-5 mins for extra crispness. Drain the tofu fritters on plenty of kitchen paper and serve with the garlic dipping sauce or a sweet chilli sauce.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Julia S
11th Nov, 2018
I have read & read this recipe. Assuming the custard-like content of the casserole dish is the batter, when do it and the tofu come together? Before the first frying? What thickness of coating is required? I would suggest that this recipe has a part missing......or I am very stupid! Possibly the latter.
goodfoodteam's picture
goodfoodteam
14th Nov, 2018
Thanks for your question. After step 3, the flour mixture will have set to make tofu. We hope that helps. It needs to be set before frying.
dragonthief
10th Nov, 2018
Is there a step missing here? What happens to the set flour mix?
goodfoodteam's picture
goodfoodteam
14th Nov, 2018
Thanks for your question. The flour mixture becomes the tofu which is drained in step 4, ready for slicing and frying.
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