29min 4 ppl
Vegan Crispy Tofu Krob
34 minutes
4 people
Medium31–60 min or 7–12 steps
34 min · 8 steps
Medium: 31–60 min or 7–12 steps
295 kcalper person
Protein 16g
Carbs 22g
Fats 16g
About this dish
Firm tofu batons are dipped in a light rice flour and cornflour batter, then deep-fried until deeply golden and shatteringly crisp — no egg needed. Served with a sharp, garlicky chilli vinegar dip.
Allergy Info
Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Garlic clovesfinely chopped2
Plant Proteins
- Firm tofupressed and cut into 4cm batons800 g
Dried Goods
- Cornflour60 g
- Rice flour60 g
- Waterfor dipping100 ml
- 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 bowl, combine the cornflour, rice flour, salt and white pepper.
Approx. 3 minutes
3
Dip each tofu baton in the water, then coat thoroughly in the seasoned flour mixture, 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
