21min 4 ppl
Noodle-Wrapped Tofu Batons
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 6 steps
Medium: 31–60 min or 7–12 steps
300 kcalper person
Protein 12g
Carbs 30g
Fats 15g
About this dish
Firm tofu batons are wound in a crisp sarong of glass noodle strands and deep-fried until golden, for a light, crunchy Thai starter served with sweet chilli sauce.
Allergy Info
Eggs, Soya
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Eggsbeaten, for binding1
Plant Proteins
- Firm tofupressed and cut into batons about 8cm long and 1.5cm thick400 g
Dried Goods
- Glass noodlessoaked until pliable and cut into fine strands100 g
- Cornflourfor dusting30 g
Spices & Seasonings
- Fine sea salt1 pinch
- White pepper1 pinch
Oils & Condiments
- Vegetable Oilfor deep-frying700 ml
- Sweet chilli sauceto serve100 ml
Utensils
- Wok
- Tongs
- Slotted spoon
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Pat the tofu batons dry, season with the salt and white pepper, and dust lightly with the cornflour.
Approx. 6 minutes
2
Dip each baton briefly in the beaten egg, then wind a strand of glass noodles tightly around it to cover completely.
Approx. 15 minutes
3
Heat the vegetable oil in a wok to 180°C.
Approx. 5 minutes
4
Fry the wrapped batons in batches for 3 minutes, turning once, until the noodles are golden and crisp.
Approx. 8 minutes
5
Lift out with a slotted spoon onto kitchen paper to drain.
Approx. 3 minutes
6
Serve hot with the sweet chilli sauce for dipping.
Approx. 3 minutes
