Deep-fried tofu with pineapple, sweet chilli & basil

Deep-fried tofu with pineapple, sweet chilli & basil

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(1 ratings)

Prep: 15 mins Cook: 30 mins


Serves 4
Fresh, zingy Asian flavours at are the heart of this tofu dish with pineapple and sweet chilli

Nutrition and extra info

Nutrition: per serving

  • kcal513
  • fat15g
  • saturates2g
  • carbs80g
  • sugars63g
  • fibre4g
  • protein15g
  • salt2.6g
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  • 4 long red chillies
  • 6 garlic cloves, crushed
  • 200g palm sugar
  • 1 small pineapple, peeled, cored and cut into 2cm/¾in cubes



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 50ml 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 tamarind paste
  • oil, for deep-frying
  • 300g firm tofu, cut into 2½ cm/1in cubes
  • 50g cornflour
  • handful Thai basil


  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.

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