32min 4 ppl
Crispy Tofu Krob with Chilli Vinegar
34 minutes
4 people
Medium31–60 min or 7–12 steps
34 min · 8 steps
Medium: 31–60 min or 7–12 steps
310 kcalper person
Protein 17g
Carbs 20g
Fats 18g
About this dish
Firm tofu batons are dipped in egg, coated in seasoned cornflour and deep-fried until deeply golden and shatteringly crisp. Served with the same sharp, garlicky chilli vinegar dip that goes with crispy pork belly.
Allergy Info
Eggs, Soya
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Garlic clovesfinely chopped2
Dairy & Eggs
- Eggsbeaten2
Plant Proteins
- Firm tofupressed and cut into 4cm batons800 g
Dried Goods
- Cornflour100 g
- Sugar2 tbsp
Spices & Seasonings
- Fine sea salt1 tsp
- White pepper1 tsp
- Dried Red Chilliesfinely chopped4
Oils & Condiments
- Vegetable Oilfor deep-frying1 l
- Rice vinegar3 tbsp
Utensils
- Chopping board
- Sharp knife
- Mixing bowl
- Wok
- Slotted spoon
- Meat thermometer
Method
1
Cut the pressed tofu into 4cm batons and pat dry with paper towel.
Approx. 5 minutes
2
In a shallow bowl, beat the eggs, then in a second bowl combine the cornflour, salt and white pepper.
Approx. 3 minutes
3
Dip each tofu baton in the egg, then coat thoroughly in the seasoned cornflour, pressing gently so it sticks.
Approx. 6 minutes
4
Heat the vegetable oil in a wok or large saucepan to 180°C.
Approx. 3 minutes
5
Fry the tofu in batches for 5 minutes per batch, turning once, until deeply golden and crisp.
Approx. 10 minutes
6
Remove with a slotted spoon and drain on paper towel.
Approx. 2 minutes
7
For the dip, combine the chopped chillies, chopped garlic, rice vinegar and sugar in a small bowl and stir until the sugar has dissolved.
Approx. 3 minutes
8
Serve the crispy tofu hot, with the chilli vinegar dip alongside.
Approx. 2 minutes
