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Deep-fried tofu with pineapple, sweet chilli & basil

Deep-fried tofu with pineapple, sweet chilli & basil

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving


  • 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 2.5cm/1in cubes
  • 50g cornflour
  • handful Thai basil


  • STEP 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.

  • STEP 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.

  • STEP 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

Goes well with


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A star rating of 4 out of 5.2 ratings

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