28min 4 ppl
Vegan Son-in-Law Tofu with Tamarind
24 minutes
4 people
Easy≤30 min & ≤6 steps
24 min · 6 steps
Easy: ≤30 min and ≤6 steps
180 kcalper person
Protein 9g
Carbs 13g
Fats 9g
About this dish
Firm tofu fried until deeply golden and crisp, drenched in a glossy sweet-sour tamarind sauce with crispy shallots, a vegan take on son-in-law eggs.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Corianderleaves picked1
Plant Proteins
- Firm tofupressed and cut into large cubes350 g
Tins & Jars
- Tamarind Paste2 tbsp
Dried Goods
- Palm sugargrated2 tbsp
- Crispy fried shallotsto serve2 tbsp
Oils & Condiments
- Light soy sauce1.5 tbsp
- Vegetable Oilfor deep-frying500 ml
Utensils
- Saucepan
- Wok
- Slotted spoon
- Chopping board
- Sharp knife
Method
1
Pat the tofu dry with kitchen paper and cut into large cubes.
Approx. 4 minutes
2
Heat the vegetable oil in a wok to 180°C and deep-fry the tofu for 6 minutes, turning occasionally, until deeply golden and crisp on all sides.
Approx. 9 minutes
3
Lift the tofu out with a slotted spoon and drain on kitchen paper.
Approx. 2 minutes
4
Combine the tamarind paste, palm sugar and light soy sauce with 3 tablespoons of water in a small saucepan and simmer for 4 minutes until thickened and glossy.
Approx. 4 minutes
5
Arrange the fried tofu on a plate and spoon over the tamarind sauce.
Approx. 3 minutes
6
Scatter over the crispy fried shallots and coriander and serve.
Approx. 2 minutes
